600 g fresh strawberries, hulled and halved
2 1/2 cup sugar
1 lemon zest
Juice of one large lemon
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 at medium-low heat. Then, add the strawberries, lemon zest and lemon juice; continue to cook at low heat for about 10 minutes. Pour carefully into canning jars and seal. Store in a dark and cool place.