If you want to enjoy strawberry fields forever, here's a refreshing way to do so.

Here’s a recipe from B.C. Strawberries that can be made ahead of time and frozen. Refrigerate for about 20 to 30 minutes before serving or until slightly softened.

Strawberry sorbet

Yield: 4 cups

Ingredients
3/4 cup (175 mL) sugar
3/4 cup (175 mL) water
6 cups (1.5 mL) strawberries, halves
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) frozen orange concentrate
strawberries, sliced

Instructions

In small saucepan, heat sugar and water, stir until sugar is dissolved.
Pour into bowl and refrigerate until cool, about 2 hours.

In blender, puree strawberries.
Add lemon and orange juices and sugar water mixture; blend thoroughly.
Pour strawberry mixture into 8 inch (2 L) square metal baking pan, cover and freeze for 3 to 4 hours or until almost firm.
Break mixture up into small pieces and puree in blender or food processor until smooth and creamy.
Pour mixture into container with a lid.
Freeze for about 3 hours or until firm.

Garnish each serving with extra sliced strawberries.