cup freshly squeezed lemon juice
zest from two lemons
Heat the water and sugar together in a saucepan over medium heat until the sugar is completely dissolved. Remove from the heat and cool. Add the lemon juice and zest and refrigerate the mixture until cold. Freeze the mixture in your ice cream maker following your manufacture's instructions. Spoon the frozen sorbet into lemon halves if using, or into an airtight container and freeze until ready to serve.