Using a peeler, peel two whole lemons. We don't want the white part, just the yellow part.

In a pot, pour 500g of water over the lemon peels.

Place the pot on the stove and bring the water to a boil. Once it boils, turn off the heat, cover the pot with a lid, and let it steep for an hour.

After an hour, strain off 400g of the lemon-infused water and discard the lemon zest.

In a pot, combine the strained lemon water, sugar, cornstarch, and dextrose.

Place the pot on the stove and start mixing the ingredients continuously.

Bring the mixture to a boil while continuing to stir. Allow it to boil for about a minute to ensure the cornstarch is fully cooked.

Once cooked, pour the lemon base into a container and refrigerate it overnight to cool/

The next day, juice your lemons to obtain approximately 360g of lemon juice. Strain the lemon juice to ensure it's smooth and pulp-free.

Mix the chilled lemon base with the strained lemon juice. Ensure they are thoroughly combined.

Pour the combined mixture into your ice cream machine and follow the manufacturer's instructions for churning.

After churning, for optimal texture and flavor, transfer the sorbet to a lidded container and place it in the freezer.

Allow the sorbet to set in the freezer for 30 minutes to an hour before serving.