In the work bowl of a food processor, pulse the sugar, zest, and salt together until combined, about 15 pulses. With the machine running, pour the remaining ingredients through the feed tube and continue to process until the sugar is dissolved, about 1 minute. Transfer the mixture into a large bowl, cover tightly with plastic wrap and refrigerate until very cold (40 degrees), at least 4 hours and up to 24 hours.Pour the mixture into the ice cream canister and churn following the manufacturer’s instructions until the mixture resembles the consistency of soft served ice cream.Transfer the sorbet to an airtight container. Cover the container and freeze the ice cream until it is firm, about 3 hours.