• With a zester, zest enough lemons to get two tablespoons of zest.
• Juice 4-5 lemons to get 1 cup of fresh juice.
• Combine the sugar and water in a saucepan.  Stirring constantly, boil until all sugar is dissolved. (about 1-2 minutes)
• Add the lemon zest and simmer for another 2-3 minutes
• Let it completely cool.
• Once it is cool, add it and the lemon juice to your ice cream maker. Follow the manufacturer's instructions to start churning the sorbet.
• Churn for about 20 minutes or until the sorbet is thick.
• Pour the sorbet into a freezable container and freeze for 2-3 hours or until firm.
• Scoop into a serving dish and top with a sprig of fresh mint when ready.
• Enjoy

No Ice Cream maker? No Problem!

• Pour the lemon juice and cooled syrup into a larger freezable container for 2-3 hours, stirring it every 30 minutes with a fork.