Start by zesting lemons before juicing them – it’s much easier this way! You’ll want the yellow part only, as the white pith can make your sorbet bitter. I find a microplane works best for getting fine, flavorful zest.

In a medium saucepan, combine the water and sugar over medium heat. Stir occasionally until you see the sugar completely dissolve and the liquid turns crystal clear – this usually takes about 5 minutes. You’ve just made a simple syrup!

Remove the pan from heat and add your lemon zest right away. Let it steep for 30 minutes – this pulls out all those fragrant oils and gives you a deeper lemon flavor. The mixture should smell wonderfully lemony.

While that’s steeping, juice your lemons. Roll them firmly on the counter first to break up the membranes – you’ll get more juice this way. Strain out any pulp and seeds.

After 30 minutes, strain the zest out of your syrup using a fine-mesh strainer. The syrup should still be warm but not hot. Stir in the lemon juice, vodka (if using), and salt. Give it a taste – it should be pretty sweet since freezing will dull the sweetness.

Let the mixture chill completely in the fridge – at least 4 hours or overnight. A warm mixture won’t freeze properly in your ice cream maker.

Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, usually about 20-25 minutes. The sorbet is ready when it looks like a slightly soft, slushy snow cone.

Transfer to a freezer container and freeze for at least 2 hours before serving. If it gets too hard, let it sit on the counter for 5-10 minutes before scooping.