Squeeze the lemons, strain for pulp, and reserve juice.
In a medium-sized sauce pot, combine the water with the sugar and heat until completely dissolved. Remove from heat, and add the the lemon juices. Refrigerate until thoroughly cool.
Add mixture to ice cream maker, freeze and churn for 20-25 minutes, just until sorbet comes together.
Transfer mixture into desired serving container and freeze for at least 6 hours.