Place a medium saucepan over medium-high heat and add the sugar and 2 cups water.

Bring to a boil and then reduce heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes.

Set aside to cool completely.

Clean the strawberries and remove their stems.

Place the strawberries and lime juice into a food processor and puree.

Press the strawberry puree through a strainer to remove the seeds.

When the sugar syrup has cooled completely, add it to the strawberry puree.

Add the corn syrup and stir well.

Place the strawberry mixture in the refrigerator for at least 30 minutes to let it cool to around 40 degrees.

Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Sorbet is particularly soft after churning but firms up after freezing. If you do not have an ice cream machine, pour the mixture into a 13x9 dish and place in the freezer. Stir every 30 minutes until it is completely frozen, about 4 hours.