In a blender or food processor, combine strawberries, sugar, water, lemon juice, and lemon zest. Blend until smooth.

Taste and adjust sweetness if needed by adding more sugar.

Pour the mixture into a shallow dish or ice cream maker.

If using a shallow dish, freeze for 4–6 hours, scraping the mixture with a fork every 30 minutes to create a slushy texture.

If using an ice cream maker, follow the manufacturer’s instructions to churn the sorbet.

Serve immediately as a soft sorbet or freeze for a firmer texture.