Heat the water and sugar in a saucepan on high until the mixture boils, then keep boiling for 5 minutes.

Puree the strawberries in a food processor bit by bit until they’re all blended. Pour the orange juice, lemon juice, and newly made strawberry puree into the sugar water and put it in the fridge for at least 2 hours. Just make sure it’s cold!

If you’ve got a rad ice cream maker, like the one I got from Hamilton Beach, take the inside of it out of the freezer, connect it to the maker, and pour in the refrigerated strawberry goodness. Turn on the ice cream maker and run it until frozen to your liking. If you have a different machine, use its instructions. Or, if you don’t have an ice cream maker, just freeze in a container and stir every hour for six hours.