In a small saucepan over medium-high heat, combine the sugar, lemon zest, and water to create a simple syrup. Stir occasionally until the sugar completely dissolves into the liquid. Remove the saucepan from the heat and allow the mixture to cool. Once cooled, strain out the lemon zest to achieve a smooth texture.

Stir the freshly squeezed Meyer lemon juice into the simple syrup, blending the flavors. Transfer the mixture to the refrigerator to chill thoroughly, or speed up the process by placing it in a metal bowl over an ice bath.

Once the mixture is well chilled, follow your ice cream maker’s instructions to churn it into a light and refreshing sorbet.

If an ice cream maker is not available, pour the mixture into a shallow dish and place it in the freezer. Allow it to partially freeze until semi-solid, then use a fork to break up the crystals, fluffing the mixture to create a light texture. Return it to the freezer and let it firm up completely. For a smoother consistency, process the frozen mixture in a food processor or blender until silky.

Transfer the sorbet to an airtight container and store it in the freezer until ready to serve. For the best presentation, use a melon baller to scoop out perfectly round servings and garnish with fresh mint for a refreshing finish.