Make the simple syrup:
In a saucepan over medium heat, combine water and sugar. Stir until sugar dissolves completely (about 3–4 minutes). Remove from heat and cool slightly.

Add lemon:
Stir in lemon juice and zest. Taste and adjust for sweetness if needed. Chill the mixture in the fridge for at least 1 hour.

Freeze the sorbet:
Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions (usually 20–25 minutes) until it reaches a soft-serve consistency.

Freeze until firm:
Transfer to a container, cover, and freeze for 4–6 hours or until firm.

Garnish and serve:
Scoop into bowls or cups and garnish with fresh mint or lemon slices. Serve ice-cold and enjoy!

‍