Fresh christmas lemon sorbet

In a saucepan over medium heat, combine the water, sugar and lemon zest. Stir until the sugar is completely dissolved. This will be your lemon syrup. It is important to stir constantly to prevent lumps from forming.

Once the sugar is dissolved, bring the mixture to a boil. Then reduce the heat and let it simmer for about 15 minutes. This process allows the lemon flavors to infuse as much as possible into the syrup.

Remove the pot from the heat and let the lemon syrup cool. I usually let it stand for about 30 minutes.

Once cooled, strain the syrup to remove the zest and add the fresh lemon juice. I like to strain it for a smoother sorbet, but this step is optional.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions to prepare the sorbet. If you don't have an ice cream maker, you can put the mixture in an airtight container and freeze it. Just remember to stir it every 30-45 minutes to prevent ice crystals from forming.

Once ready, serve the sorbet in small glasses or bowls and decorate with a few mint leaves. The green of the mint will contrast beautifully with the yellow of the sorbet, giving it a very Christmassy touch.