- 1 3/4 cups water
- 2 cups sugar
- 2 cups freshly squeezed lemon juice
- 1 to 2 tablespoons freshly grated lemon zest
- In a small saucepan over medium heat, combine the water and sugar, and boil until the sugar dissolves for 1 minute.
- Remove from heat and allow to cool.
- Stir in the lemon juice and lemon zest, then pour into the bowl of an ice cream maker.
- Churn and when frozen into ice move to a container, cover tightly and freeze.
- Sorbet will solidify in freezer.