Stir water and sugar in heavy medium saucepan over high heat until sugar dissolves to create a sugar syrup.
Boil 5 minutes.
Puree strawberries in food processor until smooth.
Add strawberry puree, orange, and lemon juices to sugar syrup; stir to blend.
Cover and refrigerate until cold, about 2 hours.
Place mixture in shallow container (3x9-inch metal or glass baking pan) and freeze, stirring every hour until set, about 6 hours.
Cover and freeze in airtight container.
Notes
Can be made up to 3 days ahead. If sorbet is frozen solid, place in refrigerator for 15 minutes to soften. Tried this once and forgot the orange so I substituted some orange extract and some fresh limes instead, adjusted to taste.