Stir 1 cup water
and sugar in small saucepan over medium heat
until sugar dissolves. Bring
to boil. Chill sugar syrup until cold, about
strawberries, fresh orange juice and orange
peel in processor. Puree until smooth. With
processor running, gradually add chilled sugar
syrup and process until well blended. Transfer
sorbet mixture to 13 x 9 x 2 inch glass dish.
Freeze just until sorbet is firm, stirring every
30 minutes, about 3 hours total. Transfer frozen
sorbet to processor. Puree until smooth. Spoon
into dessert glasses and serve immediately or
freeze in covered container up to 3 days.