Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

1. Juice the lemons.
2. Add the sugar, lemon zest and warm water to a blender and puree until sugar is dissolved. Add the lemon juice and ice and puree until the ice is melted. (To make ahead, you can refrigerate at this point until you want to churn, up to 2 days.)
3. Pour the mixture into an ice cream maker and freeze for 20 to 25 minutes, until the texture becomes frosty and creamy. Line a container with parchment paper and add the sorbet; place it in the freezer and freeze for 2 hours to allow it to come to a scoopable texture. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 15 to 20 minutes before scooping.