Instructions

1. Combine water and sugar in a small sauce pan and bring to a boil.  Reduce heat and continue to stir until sugar dissolves. Remove from heat and let cool.
2. Combine cooled simple syrup with lemon juice and zest.  (if it is still warm, I typically transfer to a jar and store In the fridge overnight).
3. Transfer lemon mixture to your ice cream maker and churn until creamy.  If you do not have an ice cream maker, you can transfer to a 8×8 pan and freeze, stirring with a fork every half hour until frozen.
4. to assemble, remove tops of lemons and hollow out. 
5. Scoop prepared sorbet into lemons and store in freezer until ready to serve.
6. Garnish with mint leaves
7. Enjoy!!!