In a food processor, purée the strawberries then pass them through a sieve. Boil the water and sugar for 3 minutes in a saucepan then remove from the heat and leave to cool. Stir into the strawberry purée and add the lemon and orange juice together with the cream. Taste test and add a little more sugar if desired.
Pour the mixture into a basin or ice tray and freeze for 1 to 2 hours or until mushy. Remove from the freezer and mix well. Pour into a plastic lidded container and return to the freezer.