Lemon Sorbet

recipe courtesy of The Perfect Scoop by David Lebovitz
2 1/2 cups water
1 cup sugar
zest of 2 lemons
1 cup freshly squeezed lemon juice

In a medium saucepan, combine 1/2 cup of the water and the sugar. Zest the lemons directly into the sauce. Heat, stirring frequently, until the sugar is completely dissolved. Remove the pan from the heat and add the remaining 2 cups of water, then chill thoroughly in the refrigerator.

Stir the lemon juice into the chilled sugar syrup, then freeze the mixture in your ice cream maker.