First make the syrup. Combine the sugar, 2 cups/475 ml cold water, and the lemon juice in a saucepan, and gradually bring to a slow boil, stirring continuously. Chill, covered, in the refrigerator either in the pan or in a glass or metal bowl for at least 2 hours. The syrup must be quite cold before you may use it.
When you are ready to prepare the sorbet, take a very large metal or gla