Take fresh strawberries, wash and take the tops off. Slice in half, and freeze strawberries on a parchment lined cookie sheet for 4 hours or overnight. Or purchase frozen strawberries are proceed.
Place frozen strawberries, honey, lemon zest and lemon juice in a food processor. Process on low speed until strawberries break down and appear to be smooth. Scrape sides occasionally.
I like the sorbet to be airy and super creamy, so I transfer the mixture to my blender and blend until velvety smooth, about 1-2 minutes.
Pour sorbet into a baking dish or loaf pan, and freeze for 3-4 hours. Then, scoop into bowls and serve!