2 2/3 cups fresh or frozen strawberries (if using frozen strawberries, thaw in refrigerator)
1/3 cup sugar
2/3 cup water
2 teaspoons lemon juice
1/2 teaspoon lemon zest
In a small saucepan, mix sugar and water on medium heat until sugar dissolves. Remove from heat and cool completely (1-2 hours).
In a food processor or blender, puree strawberries, lemon juice, lemon zest and cooled sugar water mixture.
Pour combined liquid into the ice cream maker and freeze according to the manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing. After the sorbet is finished in the ice cream maker, transfer to an airtight container. Cover tightly and freeze until ready to serve