In a small, heavy saucepan, combine the water and sugar. Bring to a boil over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the syrup is clear, about 1 minute.
Remove the syrup from the heat, add the lemon zest, and set aside to steep for about 20 minutes. Whisk in lemon juice, cover and refrigerate until chilled, 2-3 hours.
Pour into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to a freezer safe container and freeze the sorbet until firm, at least 3 hours or up to 3 days, before serving.
Notes
Makes 1 quart.If you do not wish to juice almost a dozen lemons, you can use bottled lemon juice instead. I highly recommend using Nellie and Joe’s brand if you can find it; it is much better than the stuff in the green bottle.If using Meyer lemons, decrease the sugar by 3 tablespoons.Adapted from the Williams-Sonoma Ice Cream Book