1 1/2 cups (375 ml) water

1 3/4 cups (370 g) sugar

2 lemons, zest finely grated

1 1/2 cups (375 ml) lemon juice

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.

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