Wash the strawberries. Remove the stems and slice them in halves or quarters. Lay them individually on a baking sheet covered with wax or parchment paper,
Freeze the strawberries for 10 - 15 minutes until partially frozen
Add the strawberries, lemon zest, and agave nectar to the bowl of a food processor. Process them on high until smooth: about a minute. Use a spatula to scrape down any strawberry pieces that haven't been processed and pulse until incorporated.
Pour the mixture into a loaf pan lined with parchment or wax paper. Freeze for an hour or more until frozen.
Before serving, remove the sorbet from the freezer for at least 5 minutes for easier scooping.