Make sure that your ice cream maker’s canister has been frozen for at least 12-24 hours prior to churning the sorbet.

Combine the granulated sugar and water in a small saucepan. Heat over medium heat and stir until all of the sugar is completely dissolved. Allow this simple syrup to cool to room temperature.

Puree the strawberries in a blender or food processor. Optionally, strain the strawberry puree through a fine mesh strainer and/or cheesecloth.

Add the cooled simple syrup, fresh lemon juice, and lemon zest to the 1-1 ¼ cups of strawberry puree. Stir to combine.

Refrigerate the sorbet base for at least 1 hour or until very well chilled.

Assemble your ice cream machine using the pre-frozen canister. Pour the sorbet base into the canister and churn per manufacturer’s instructions for about 25-30 minutes until the consistency is that of a thick smoothie.

Add the sorbet mixture to a freezer-safe container. Press parchment paper directly on top of the sorbet surface, then top with an airtight lid or wrap with plastic wrap. Freeze for at least 4 hours.

When ready to serve, allow to sit at room temperature for a few minutes to soften for easy scooping. Garnish each serving with a slice of lemon and/or sliced strawberries if desired.