Yield: 1 quart
 
Ingredients:
2 cups water
1-1/2 cups fresh squeezed lemon juice (from 8-10 lemons)
½ cup honey (or more to taste)
2 tablespoons lemon zest (from 2 lemons)
 
Directions:
  1. In a small pot over medium heat, combine the water, honey and lemon zest.
  2. Warm until the honey is dissolved. It doesn’t have to get hot, just warm.
  3. Remove the pot from heat, and add the lemon juice.
  4. Stir to combine.
  5. Taste for sweetness. Add more honey if desired.
  6. Transfer to an airtight container, and refrigerate until cold, 2 hours.
  7. Transfer the cold lemon sorbet liquid to your ice cream maker, and freeze according to manufacturers instructions.
  8. Spoon to frozen sorbet to a freezer safe container and freeze another 2 hours until frozen solid.
  9. Scoop and serve.