Lemon Sorbet

Makes about 1 quart

Ingredients:
2 1/2 cups water
1 cup sugar (see note)
2 lemons
1 cup freshly squeezed lemon juice (From about 6 lemons)

In a medium, nonreactive saucepan, mix 1/2 cup of the water and the sugar. Grate the zest of 2 lemons directly into the saucepan. Heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining 2 cups water, then chill thoroughly in the refrigerator.
Stir the lemon juice into the sugar syrup, then freeze the mixture in your ice cream maker according to the manufacturer's instructions.

Note: I like my Lemon Sorbet tangy. If you prefer it sweeter, you can add another 1/4 cup of sugar.

Recipe courtesy of David Lebovitz -The Perfect Scoop-