Add the strawberries, basil, allulose, lemon juice, and salt to a blender. Blend on high for 60 to 90 seconds until completely smooth, adding the water a tablespoon at a time if the blades stall.

Taste the puree and adjust sweetness if needed. Allulose dissolves fully at room temperature but can taste slightly less sweet once cold, so blend in a touch more now if you like it sweeter.

Pour the puree through a fine-mesh sieve into a bowl, pressing with a spatula to remove the seeds, if you want a smoother finish. This step is optional.

Cover and chill the puree for at least 2 hours, or until it's fully cold, below 40 F / 4 C. Warm puree churns into ice crystals instead of a fine sorbet, so don't skip this.

Pour the chilled puree into your ice cream maker and churn according to the manufacturer's instructions, about 20 to 25 minutes, until it looks like soft-serve and holds its shape on a spoon.

Transfer the churned sorbet to the loaf pan, smoothing the top with a spatula. Press a piece of parchment directly onto the surface to block ice crystals.

Freeze for at least 4 hours, or until firm enough to scoop.

Let the sorbet sit at room temperature for 5 minutes before scooping if it's too hard straight from the freezer. Garnish with small basil leaves and sliced strawberries.