1. In a mediium bowl, toss teh strawberries with the sugar. Stir until all of the strawberries are well-coated. Cover and let stand for 1 hour, stirring every so often.
2. Puree the strawberries and their liquid with the basil and lemon juice in a blender or food processor until smooth.
3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.