Homemade Lemon Sorbet* heavily adapted from David Lebovitz's book The Perfect Scoop 2 cups sugar 2 cups water 1½ cups freshly squeezed lemon juice (about 8-10 lemons) 2 teaspoons lemon zest** 1. Mix the sugar and water in a saucepan, boil, then reduce heat and simmer until the sugar dissolves, 3-5 minutes. Cool completely. This is the simple syrup. 2. Add the lemon juice and zest to the simple syrup. Cover and refrigerate until cold, at least 2 hours. I did mine overnight. 3. Set up your ice cream machine. Allow to mix and freeze according to manufacturer's instructions. My sorbet was still a little watery when I maxed out the mixing time in the ice cream maker, so I froze it in a separate container for 3 hours for a firmer consistency. * You can certainly use store-bought lemon sorbet but you will be rewarded with your efforts to make your own with the fresh lemon juice. ** See my notes above about the lemon zest. I found it a little distracting in the drink, sinking to the bottom of the glass and giving a chewy texture. I'd recommend straining the mixture before serving.