Roll the lemons on the counter to loosen the juice, then zest two of them finely and squeeze out all the juice into a bowl. Mix the sugar into the lemon juice until it dissolves completely, and set aside.
Add cold water to the lemon mixture and stir well to combine, creating a bright, citrusy liquid.
Fill your blender with chunky ice cubes, then pour the lemon mixture over the ice.
Optionally, toss in a few fresh mint leaves for a herbal lift.
Secure the lid and blend on high until the ice is shattered and the mixture becomes granular and icy, with a frosty appearance. This should take about 1-2 minutes, and you’ll hear the crunching and crackling of ice.
Stop the blender and check the texture—if it’s too coarse, blend for a few more seconds until smooth but still icy and granular.
Transfer the sorbet to a container and freeze for about 10 minutes if you want it firmer, or serve immediately for a softer, scoopable texture.
Once ready, scoop the bright yellow sorbet into bowls, garnish with a sprig of mint if desired, and enjoy this refreshingly icy citrus treat.
