Juice the lemons using a squeezer until you have about 1 cup of fresh lemon juice, then pour it into a large mixing bowl.
Add the granulated sugar to the lemon juice and whisk vigorously until the sugar dissolves completely, which should take about 2-3 minutes. The mixture will become slightly cloudy but smooth.
Use a microplane or fine grater to zest the lemons and add the zest to the mixture, stirring to release the fragrant citrus oils.
Pour in the cold water and stir well, creating a bright, thin lemon syrup that’s easy to blend. If you’re using alcohol, add it now and stir to combine.
If using mint, tear the leaves slightly to release their aroma and add them to the mixture, giving it a gentle stir.
Pour the mixture into a blender and blend on high for about 30 seconds until smooth and frothy. You should hear the ice crackling and see the mixture become pale and slightly thicker.
Taste the blend and adjust the sweetness or tartness by adding more lemon juice or sugar if needed, blending briefly to incorporate any adjustments.
Pour the mixture into a freezer-safe container, cover tightly, and place in the freezer. Let it freeze for at least 4 hours, stirring every 30 minutes if possible to break up ice crystals and keep it smooth.
Once frozen, check the sorbet’s texture. If it’s too hard, let it sit at room temperature for 5 minutes before scooping. For a softer texture, add a splash of vodka or limoncello before freezing.
Scoop the lemon sorbet into bowls or cones, garnish with fresh mint if desired, and enjoy immediately for a refreshing, icy treat.
