- In a saucepan, bring the water, sugar and zest to a boil, stirring until the sugar dissolves. Strain the syrup into a bowl. Add the lemon juice. Cover and refrigerate for 2 hours or until completely chilled.
- Pour the chilled mixture into an ice cream maker and churn for 20 minutes, until thickened, or follow the manufacturer’s instructions.
- Transfer to an airtight container and freeze for 5 hours or until firm. If needed, let the sorbet soften at room temperature for several minutes before serving.