In small saucepan, stir together 1/2 cup of the tangerine juice, the sugar and tangerine peel. Heat to boiling, stirring until sugar dissolves. Remove from heat. Pour mixture into large bowl; stir in remaining 1 1/2 cups tangerine juice.
In food processor, place strawberries and lemon juice. Cover; process until smooth. Pour strawberry mixture into tangerine mixture. Stir in vodka.
Pour mixture into 1 1/2-quart ice-cream freezer; freeze according to manufacturer’s directions. Spoon sorbet into freezer container. Cover; freeze 1 hour or until firm.