In a medium saucepan over medium heat, combine ½ cup water and sugar.
Add the lemon zest, heat and stir, until the sugar is completely dissolved.
Remove from the heat and add the remaining 2 cups of water.
Pour into a medium bowl and chill in the refrigerator.
Stir the lemon juice into the sugar syrup and churn in an ice cream maker, according to manufacturer instructions (approximately 30-40 minutes).
After the sorbet is made, transfer to a sealed, airtight container.
Freeze until ready to serve.