2 cups sugar
2 cups water
6 lemons juiced
1 tbsp grated lemon zest
Combine sugar and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer until the sugar dissolves.
When mixture is cool, add the lemon juice and zest. Stir until combined.
Pour mixture into a freezer container in an ice cream machine and mix until it thickens.
Transfer the sorbet to an airtight container and put into the freezer to become firm.