Zest the lemon and set aside.
Remove all of the seeds.
Remove the sections of the lemon and add them to the zest.
Discard the pith and white parts of the rind
Place strawberries, water, lemon zest and lemon segments into the blender.
Pulse until you have a puree.
Pour the mixture through a fine sieve, removing any seeds and chunks. (optional)
Return the mixture to the blender.
Add the sweetener, Xanthan Gum and Walden farms Syrup and pulse for a few seconds until well mixed.
Assemble your ice cream maker with the frozen freezer bowl.
Turn the ice cream maker on and pour in the puree mixture.
Allow the machine to churn for approximately 20 minutes or until thick. (machine times vary)
Scoop sorbet into a freezer container and freeze for about 20 to 30 minutes before scooping and serving.