For best results use your Breville, the Smart Scoop™

Put the sugar and water in a saucepan. Stir over medium heat until the sugar has dissolved. Increase the heat to medium high and bring the syrup to a simmer. Simmer for 2 minutes. Transfer to a large heatproof measuring cup. Allow to cool.

Stir the lemon juice into the syrup. Cover and refrigerate 3 hours until cold.

Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

Once the sorbet is frozen, spoon or scoop into chilled bowls or glasses and serve with lemon wedges if using, or transfer to a freezer-safe container, just large enough to contain the sorbet. Freeze for 2-3 hours or overnight for firmer sorbet.