In a medium-sized saucepan, combine the water and sugar. Heat over medium heat until the sugar is fully dissolved, stirring constantly. Once dissolved, remove the syrup from heat and let it cool completely.

While your syrup is cooling, juice the lemons until you have exactly 1 cup of fresh lemon juice, being careful to remove any seeds.

Once your syrup is cool, stir in the freshly squeezed lemon juice and lemon zest.

Pour the mixture into a shallow container and place it in the freezer. Allow it to freeze for about 2 hours.

Once partially frozen, take it out and stir vigorously with a fork to break up the ice. Return it to the freezer for another 2-3 hours until completely solid.

When ready to serve, scoop out your sorbet and enjoy it in bowls or cups.