1 3/4 cups water
2 cups sugar
2 cups freshly squeezed lemon juice
1 to 2 tablespoons freshly grated lemon zest
In a small saucepan over medium heat, combine the water and sugar. Boil until the sugar dissolves, about 1 minute. Remove from heat and cool. Stir in the lemon juice and lemon zest, then pour into the bowl of an ice cream maker. Churn according to manufacturer instructions. When the sorbet has frozen into ice crystals and is still soft, transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.