Lemon Sorbet

Stir diced lemon peel, 1 cup of water, and sugar together in a saucepan; bring to a boil, then reduce heat to medium and simmer for 5 minutes. Remove from the heat, and allow to cool.

Stir lemon syrup with peel, lemon juice, and mineral water together in a pitcher or bowl. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Garnish each serving with a twist of lemon peel.

If you do not have an ice cream maker, you may freeze it in a tall canister. Freeze for 1 ½ hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for about 4 hours. The more times you stir, the more air will be incorporated, resulting in a lighter finished product.