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1. In a medium saucepan, combine granulated sugar and the water. Bring to boiling, stirring until sugar is dissolved. Stir in lemon peel, lemon juice, and limoncello. Cover and chill.
2. Transfer mixture to a 2- to 4-quart ice cream freezer; freeze according to the manufacturer's directions. Transfer sorbet to a nonmetallic freezer container. Cover and freeze for 8 to 24 hours or until firm.
3. On sixteen 6-inch skewers*, thread strawberries, leaving 1/4 inch between pieces. Dip strawberries into powdered sugar, turning to coat.
4. For a charcoal grill, place strawberry skewers on the greased rack of an uncovered grill directly over medium-low coals. Grill about 6 minutes or until strawberries are heated through, turning frequently to heat evenly. (For a gas grill, preheat grill. Reduce heat to medium-low. Place strawberry skewers on grill rack over heat. Cover and grill as above.) Serve strawberries with sorbet. Makes 8 servings.