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a) Puree strawberries in a food processor until smooth. b) Combine water, lemon juice, vanilla and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved. c) Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours. d) Pour the sorbet mixture into an ice cream maker. (No ice

a) Wash, clean, hull and cut (half or quarter) strawberries. b) In a medium bowl, combine berries with sugar. Mix until sugar is completely dissolved. c) Store covered in the refrigerator for a few hours or overnight.d) Enjoy your sweet, juicy strawberries.

Once you bring your fresh berries home, the key to keeping it fresh is to kill any spores on the fruit. The pH of vinegar does that job. Place the berries in a large bowl and wash them in a vinegar water bath 1 cup of white vinegar and 8 cups of water.

Poke a skewer into the leafy end of the strawberry. Dip the berry into the chocolate, gently twirling it until 1/2 to 3/4 of the berry is evenly coated. Hold the strawberry over the pot to let any excess chocolate drip off, and then gently push the skewer down into the block of florist's foam to let the chocolate set.

Strawberries last 24 to 48 hours from the minute they are shipped. Please note that if you properly store the chocolate covered strawberries in the refrigerator they usually last up to 3 days.

Discard any bruised or moldy strawberries before refrigerating. To extend the shelf life of strawberries, do not wash the berries until ready to eat or use. Properly stored, strawberries will usually keep for about 3 to 7 days in the fridge.