Step 1: Make the Simple Syrup
In a medium saucepan, combine the water, sugar, and salt. If using lemon zest, add it now. Heat over medium heat, stirring occasionally with a whisk or wooden spoon, until the sugar completely dissolves and the mixture comes to a gentle simmer (about 3-5 minutes). You should see small bubbles around the edges, and the liquid should look clear with no sugar granules visible. Do not let it boil vigorously. Remove from heat immediately once the sugar dissolves.

Step 2: Cool the Syrup
Let the simple syrup cool at room temperature for about 15 minutes, then transfer to a large mixing bowl. For faster cooling, you can set the bowl in an ice bath (a larger bowl filled with ice and cold water), stirring occasionally. The syrup needs to be completely cool before mixing with the lemon juice to preserve the fresh, bright lemon flavor.

Step 3: Juice and Strain the Lemons
While the syrup cools, juice your lemons. Roll each lemon firmly on the counter with your palm before cutting and juicing—this breaks down the internal membranes and releases more juice. Cut lemons in half crosswise and juice using a citrus reamer or juicer. Strain the juice through a fine-mesh strainer into a measuring cup to remove seeds and large pulp pieces. You should have 1½ cups of fresh lemon juice. A little fine pulp is fine and adds nice texture.

Step 4: Combine the Mixture
Once the simple syrup is completely cool, add the fresh lemon juice and stir well to combine. Taste the mixture at this point—it should taste slightly sweeter than you want the final sorbet to be, since freezing dulls sweetness. If it’s too tart, add 1-2 tablespoons more sugar and stir until dissolved. If using lemon extract, corn syrup, or vodka, stir them in now. The mixture should taste intensely lemony and pleasantly sweet-tart.

Step 5: Chill Thoroughly
Cover the bowl with plastic wrap and refrigerate for at least 2-4 hours, or preferably overnight. The mixture must be completely cold (40°F or below) before churning for the smoothest texture. Cold mixture churns faster and incorporates less air, creating a denser, more authentic sorbet texture. This chilling step is crucial—don’t skip it!

Step 6: Churn the Sorbet
Make sure your ice cream maker bowl has been frozen for at least 24 hours (check your machine’s instructions). Pour the chilled lemon mixture into your ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes. The sorbet is ready when it reaches a thick, slushy consistency similar to a frozen margarita—it should hold its shape but still be soft and somewhat pourable. Don’t over-churn or it can become grainy.

Step 7: Freeze to Firm
Transfer the freshly churned sorbet to a freezer-safe container. For the smoothest texture, use a shallow container rather than a deep one—this allows the sorbet to freeze more evenly. Press plastic wrap directly onto the surface of the sorbet to prevent ice crystals and freezer burn, then cover with an airtight lid. Freeze for at least 3-4 hours or until firm enough to scoop.

Step 8: Temper Before Serving
Sorbet freezes quite hard, so remove it from the freezer 5-10 minutes before serving to soften slightly for easier scooping and the best texture. Run your ice cream scoop under warm water between scoops for clean, beautiful portions.