Juice the lemons using a juicer until you have about 1 cup of fresh lemon juice, feeling the citrus squish and smelling that bright aroma.
Combine the sugar and water in a saucepan, then bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. You’ll see bubbles forming as the syrup thickens slightly and becomes clear, filling the kitchen with a sweet, tangy scent.
Remove the syrup from heat and stir in the lemon zest, letting it infuse for about 10 minutes to boost the citrus aroma.
Pour the cooled syrup into the lemon juice, whisking to combine until smooth and uniform in color.
Transfer the mixture to your ice cream maker and churn according to the manufacturer’s instructions. As it chums, watch the mixture thicken, turning from liquid to a silky, icy consistency, filling the bowl with a refreshing citrus scent.
Once the sorbet reaches a soft-serve texture, transfer it to a freezer-safe container and freeze for at least 4 hours or overnight until firm.
Crack the frozen sorbet into icy chunks using the back of a spoon or a sturdy spatula, revealing shards of bright yellow and icy texture.
Scoop the icy lemon shards into bowls, garnish with fresh herbs if desired, and enjoy the vibrant, refreshing sweetness of your homemade lemonade sorbet.
