In a medium saucepan, add in the water and sugar. Turn on medium heat and stir until the sugar is dissolved. It took about 4 minutes for mine to dissolve.
Puree your strawberries. I used my bullet to puree mine. A blender would also do the trick. Strain the puree into a 11x7 or 9x13 pan.
Add in the juice of half a lemon and the lemon zest. Stir until combined.
Add in the slightly cooled simple syrup. stir until incorporated.
Place the mixture into the freezer for 1 hour. Pull out and scrape the mixture with a fork. It should just be started to freezer around the edges and on the bottom.
Place back in the freezer for another 30 minutes. Pull out again and scrape with a fork. It should be flaking up with ice crystals.
Repeat 3 more times and then place it in the freezer overnight. If some of the granita starts to become solid again, scrape the pieces with a fork.