600 gr fresh strawberries, hulled and halved
2 1/2 cup sugar
1 lemon zest
1 large lemon juice
Layer strawberries and sugar in a saucepan overnight. The following morning, start cooking on medium heat until the sugar dissolves.
Remove the strawberries with a perforated spoon and place in a plate. Cook the sherbet for about 25-30 minutes on medium low heat. Then, add the strawberries, lemon zest and lemon juice;
continue to cook over low heat for about 10 minutes. Pour carefully into canning jars and seal. Store in a dark and cool place.