Meyer Lemon Sorbet - cooking recipe

Ingredients

1 cup water
1 cup sugar
2 cups meyer lemon juice (12 or so Meyer lemons, depending on size)
zest of two meyer lemon

Preparation

Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!