½ cup Sugar
1 cup Water
4 Lemons, juiced
¼ cup SOOC Limoncello Bar Syrup
⅛ tsp SOOC Sicilian Sea Salt
Set a metal bread loaf pan in the freezer until completely frozen; at least 4 hours.
In a medium sized pot, combine all ingredients.
Bring liquid to a boil, stirring frequently until the sugar is dissolved. Remove from heat and let cool to room temperature.
When cool, pour liquid into the frozen bread loaf pan. Cover with saran wrap and return to the freezer.
Every 30 minutes or so, use a fork or whisk to break up the sorbet. Repeat until sorbet is completely frozen, about 4 hours.