Begin by washing your strawberries thoroughly. Once clean, hull them and cut them in half.

In a medium saucepan, combine 1 cup of water and 3/4 cup of sugar. Place the saucepan over medium heat, stirring occasionally until the sugar is completely dissolved. Allow the syrup to cool slightly.

In a blender, combine the hulled strawberries, the cooled syrup, 1/4 cup of lemon juice, and the zest of 1 lemon. Blend until smooth.

Optional: Strain the blended mixture through a fine-mesh sieve to remove any pulp for a smoother texture.

Pour the mixture into a shallow dish and place in the freezer. Allow it to freeze for about 4-6 hours or until solid, stirring every hour for a smoother texture.

Once set, scoop the sorbet into bowls and serve immediately, garnished with fresh mint or lemon zest if desired.