Stawberry sorbet in a Popsicle:

Strawberry - 16 to 20 (hulled and chopped)
Sugar syrup - 1/2 cup or to taste
Lemon juice - 2 tbsp
The taste of sugar after freezing the sorbet will be reduced and so I added little bit more enough to get sweet taste. For cocktail lovers, 2 tbsp of any liquor can be added.
Puree the strawberry in a blender. Add sugar syrup and lemon juice and blend again and again till the strawberry is well blended.
Pour it into popsicle stick or kulfi mould or ice-cream mould and freeze for 6 hours.

To freeze fast for 3 to 4 hours, it can pour into stainless steel pan and cover with a plastic wrap.
Remove from freeze and thaw for 5 minutes and blend it to break the large ice crystals formed from the sorbet, in the ice crush section of the blender. Pour it back to the same pan and refreeze atleast 3 hrs or upto several days.

Note:

Sugar can also be added instead of sugar syrup but it'll not spread evenly to the sorbet when freezing.