Ingredients:

  • 1 cup granulated sugar (200 g)
  • 1 cup water (240 ml)
  • 1 cup freshly squeezed lemon juice (from about 4–6 large lemons) (240 ml)
  • Zest of 2 lemons (finely grated, avoid bitter white pith)
  • Pinch of salt (about ⅛ teaspoon)

Instructions:

  1. Combine sugar and water in a saucepan. Heat gently, stirring frequently until sugar dissolves completely. Remove from heat and let cool to room temperature.
  2. Wash lemons thoroughly. Zest two lemons, avoiding the bitter pith. Juice lemons until you have 1 cup of juice. Strain juice through fine sieve if preferred for a smoother sorbet.
  3. In a mixing bowl, whisk the cooled simple syrup, fresh lemon juice, lemon zest, and salt. Chill mixture in the fridge for about 1 hour to deepen flavors and improve texture.
  4. Pour chilled mixture into ice cream maker. Churn according to manufacturer instructions until it reaches a soft-serve consistency (about 20-30 minutes).
  5. Transfer sorbet to an airtight container. Freeze for at least 2-4 hours to firm up before serving.
  6. Scoop into chilled bowls or glasses. Garnish with a sprig of mint or thin lemon slices if desired.