• Measure sugar into a medium-sized pot. Add half of the water. Turn on the heat to low and stir to dissolve the sugar. Remove from heat and add the remaining water. Set aside to cool down.
• Roll lemons on your kitchen counter to soften the pulp inside. Cut each lemon into 2 and squeeze the juice. Strain to remove pulps and seeds. Measure the required amount of juice.
• Add the lemon juice into the sugar syrup solution and mix well.

Option 1: Churning with an Ice Cream Maker

• Chill the lemonade and churn in an ice cream maker accordingly to your ice cream machine manual or instructions.

Option 2: No-Churn Lemonade Sorbet

• Pour the prepared lemonade solution into a freezer-safe container. Freeze for 5 to 6 hours, until the sorbet is frozen.
• Remove the container from the freezer. Scrape or break the frozen sorbet into chunks with a spoon. Transfer the chunks into a blender. Blender for about 15 to 20 seconds.
• Pour the blended sorbet back into the freezer-safe container. Freeze for at least 4 hours before consuming.