In a medium saucepan over medium heat, combine 1/2 cup water and sugar. Add the lemon zest and heat, stirring frequently, until the sugar is completely dissolved. Remove from the heat and add the remaining 2 cups water. Chill thoroughly in the refrigerator.
Stir the lemon juice into the sugar syrup and freeze in your ice cream maker according to the manufacturer's instructions.
You can use conventional lemons in place of Meyer lemons, but I highly recommend the use of Meyer lemons. If using conventional lemons, add an additional 1/4 cup sugar.
This recipe makes about 3 cups.
STORAGEOpened frozen sorbet that has been kept constantly frozen at 0°F will maintain the best quality for about 2 to 4 months in the freezerSource: The Perfect Scoop by David Lebovitz