Honey Lemon Sorbet: Effortlessly Zesty Scoopable Dessert

Instructions:

1. Combine & Heat: In the medium saucepan, combine the water, granulated sugar, and salt.
2. Dissolve: Heat over medium heat, stirring constantly, until the sugar is completely dissolved and the mixture is clear (about 3-4 minutes). Do not boil vigorously.
3. Remove: Take the saucepan off the heat immediately once the sugar is dissolved.
4. Infuse Flavour: Pour the honey into the hot syrup base and stir until fully combined.
5. Add Lemon: Stir in the fresh lemon juice and the finely grated lemon zest.
6. Taste Test: Taste the mixture. If it seems slightly too sweet, a teaspoon more lemon juice can be added now. The mix should taste slightly stronger than you want the final sorbet to be.
7. Chill: Transfer the mixture to a clean bowl or container. Cover and refrigerate for a minimum of 4 hours, though ideally overnight (8 hours), until the mixture is thoroughly chilled (below 4°C / 39°F).
8. Strain: Just before churning, pour the chilled mixture through a fine-mesh sieve into the bowl of your ice cream machine. Discard the lemon zest solids left in the sieve.
9. Churn: Churn the sorbet according to your ice cream machine manufacturer's instructions, typically 20-25 minutes, until it resembles thick soft-serve ice cream.
10. Harden: Transfer the freshly churned sorbet into an airtight, freezer-safe container. Press plastic wrap directly onto the surface of the sorbet before sealing the container.
11. Freeze Solid: Freeze for at least 2 hours to allow the sorbet to fully harden to a scoopable consistency.