Pre-freeze your ice cream maker base for at least 24 hours.
Place your sugar, zest, lemon juice and 1 cup of water into a small saucepan.
Heat your mixture, stirring regularly, until the mixture is simmering and the sugar has dissolved.
Simmer on low for 3 minutes.
Transfer the mixture into a bowl and then mix through the remaining 1 cup of water.
Store in the fridge to cool fully before churning
Pour into your prepared ice cream maker and churn for 45 minutes - 1 hour. The sorbet will resemble a slushy when it is ready.
Transfer into a freezer safe container and freeze for a further 1-2 hours to allow the sorbet to reach a firmer, scoopable consistency.
