Make-ahead lemon sorbet
- ½ cup sugar
- 4 lemons
In a small saucepan over medium heat, combine sugar with equal amount water, stirring constantly until the sugar dissolves, about 2 minutes. Remove from heat and let cool.
Finely grate lemon zest, then juice the lemon . Stir juice and 1/2 tablespoon zest into the sugar mixture, then pour into a 8x8 metal baking pan.
Freeze until firm, about 2 hours, breaking up the solid parts with a fork every half hour.