Start by heating your water and granulated sugar in a medium-sized saucepan.
Bring it to a simmer, stirring occasionally until the sugar completely dissolves.
Pour your syrup into bowl or glass (I recommend a glass measuring cup for easy measuring later) and chill in the refrigerator until cold.
In the meantime, you can puree your diced strawberries with your orange juice until smooth, and then strain them through a sieve to remove any excess pulp.
Since we're making a swirled sorbet, you'll need two containers for the first round of freezing (I used two 1-quart containers).
In one container, combine your lemon juice, zest, and half of the syrup (approximately 3/4 cup).
In the other container, combine your strawberry puree and the rest of the syrup.
Cover both and freeze for 4 hours.
After 4 hours, remove each from the freezer, blend each separately until smooth and slightly lighter in color (either a blender or an electric hand mixer works well for this)
Combine in a 1-quart container in layers.
Drag a butter knife through your layers to get a swirl effect.
Return your sorbet to the freezer and chill until firm (preferably overnight).
Recipe adapted from Better Homes and Gardens' Eating Fresh 2014