In a medium saucepan, combine 2 cups water and sugar; cook over medium heat, stirring occasionally, until sugar is dissolved. Stir in lemon zest and juice. Remove from heat, and let come to room temperature.
Cover and refrigerate until cold, at least 4 hours.
Pour mixture into the canister of an ice cream maker, and freeze according to manufacturer’s instructions. Spoon sorbet into a freezer-safe container, and freeze until firm, at least 8 hours or up to 1 month.
Recipe by Victoria at https://victoriamag.com/lemon-sorbet-recipe/