Make a simple syrup by bringing sugar and water and lemon zest to a boil over medium heat (should yield roughly a pint).

Allow zest to steep in syrup for 20 to 30 minutes. Remove zest.

Puree strawberries in a large bowl. Add simple syrup. Add juice of one lemon. Chill in refrigerator.

Once chilled, check for sweetness or if more lemon juice is needed. Adjust to taste.

Pour mixture into ice cream maker and follow instructions for sorbet making.

Once desired consistency is reached, serve immediately or freeze for later.

Makes about 4 one cup servings.