• You'll need an ice cream maker for this recipe. It should be prepared ahead of time according to the manufacturer's directions.
• In a small saucepan over medium heat, whisk together the water and sugar. Heat for 5-7 minutes until the sugar fully dissolves.
  2 cups water, 2 ½ cups granulated sugar
• Stir in the lemon peel, and remove from heat. Let the mixture steep for 10-15 minutes.
  2 tablespoons lemon peel
• Pour the mixture through a mesh sieve to remove the peel. Then stir in the lemon juice.
  2 cups fresh lemon juice
• Cover and chill for 3-4 hours or until very cold.
• Pour the chilled mixture into the prepared ice cream maker, and use the sorbet function if available. If not, churn the mixture until it resembles soft serve.
• Transfer the sorbet to a freezer-safe container, and freeze for at least 4-6 hours to set.

How to Store Leftovers

• Store leftover lemon sorbet in a freezer-safe container covered by plastic wrap and tight fitting lid. It will stay good for about a month.