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Recipe Instructions:

1 quart (1 1/4 pounds) strawberries, hulled and quartered
1 cup sugar
1 cup diced pineapples
1/2 cup freshly squeezed orange juice
Juice of 1 small lime
1/2 teaspoon kosher salt

In a bowl, toss together the strawberries and sugar. Allow the berries to macerate at room temperature until they release their juice, about 30 minutes.
In a blender or food processor, combine the strawberries and their juice with pineapple, orange juice, lime juice, and salt. Puree until smooth. Pour the mixture into a bowl (if you prefer a perfectly smooth sorbet, pour the mixture through a fine-mesh strainer set over the bowl), cover, and refrigerate until cold, at least 2 hours or up to overnight.
Freeze and churn in an ice cream maker according to the manufacturer's instructions. For a soft consistency, serve the sorbet right away; for a firmer consistency, transfer it to a container, cover, and allow to harden int he freezer for 2 to 3 hours.