Step 1

At least 1 hour before cooking: chill the mixing bowl. Place a large stainless steel mixing bowl into your freezer to chill while you prep the lemons and simple syrup.

Step 2

Meanwhile, peel the lemons. Wash and dry the lemons, then peel the zest into strips, taking care not to peel the white pith along with it (save the peeled lemons for later).

Step 3

Make a simple syrup. Place the sugar, lemon zest strips, and 1 cup of water into a saucepan and set over medium-low heat. Stir until the sugar is completely dissolved, about 5 minutes. Remove from the heat, use tongs to remove and discard the peels, then chill until cool, at least 45 minutes.

Step 4

Juice the lemons. Set a fine mesh strainer over a bowl, then slice the lemons in half and juice them through the filter. Cover and set in your fridge to chill while the simple syrup cools.

Step 5

Blend. Add the chilled simple syrup and lemon juice to a blender and blend until frothy, about 2 minutes.

Step 6

Pour the mixture into the chilled bowl, cover, and freeze. Give the mixture a vigorous mix about every 30 to 45 minutes to help it develop a smooth consistency, instead of a typical granita-like texture. You can use a manual whisk or electric mixer. Do this until the sorbet is completely frozen, about 4 hours in total.

Step 7

Serve. Spoon into chilled serving glasses and garnish with a sprig of mint (if using). Enjoy, and don’t worry if it melts a bit — you can always serve it in cups as a refreshing drink to sip slowly.