Prep the Lemons:

• Wash 4-5 lemons thoroughly
• Zest 1-2 lemons if using zest
• Juice the lemons to get 1 cup of fresh juice

Make the Simple Syrup:

• In a saucepan, combine 1 cup water and 1 cup sugar
• Heat over medium heat, stirring until sugar dissolves completely
• Remove from heat and let cool slightly

Mix the Base:

• Add 1 cup of fresh lemon juice to the cooled simple syrup
• Stir in a pinch of salt and lemon zest (if using)
• Taste and adjust sweetness if needed

Chill the Mixture:

• Transfer the mixture to a container
• Refrigerate for at least 2 hours or until thoroughly chilled

Churn the Sorbet:

If using an ice cream maker:

• Pour the chilled mixture into your ice cream maker
• Churn according to manufacturer's instructions (usually 20-25 minutes)

If not using an ice cream maker:

• Pour the mixture into a shallow, freezer-safe dish
• Freeze for 45 minutes, then stir vigorously with a fork
• Repeat freezing and stirring every 30 minutes until desired consistency is reached

Final Freeze:

• Transfer the churned sorbet to a freezer-safe container
• Cover with plastic wrap, pressing it directly onto the surface of the sorbet
• Freeze for 2-4 hours or until firm

Serve:

• Let sorbet sit at room temperature for 5-10 minutes before scooping
• Serve in chilled bowls or glasses
• Garnish as desired and enjoy!