Homemade Lemon Sorbet

My base recipe is found at Guardian article here and a bunch of other online recipes. I found however that the recipes that often sticks is the easiest with the least amount of equipment and less exotic ones.

So this is what I settled with, 1 portion sugar to 2 portion of water, to make a sugar syrup. Meanwhile I grate the lemon peels and cook them together. I juiced around 5 lemons and being extra careful not to include the white pith (the whitish part of the skin is what caused bitterness in our juice/sorbet/lemonade).

The Guardian's recipe:
350g caster sugar (I used 500gr to 1L water)
14 lemons, at least 5 unwaxed (I used 7 lemons)

1. Put 250g sugar into a pan with 250ml boiling water and heat, stirring, until the sugar has dissolved. Allow to bubble for a couple of minutes until slightly thickened, then set aside and allow to cool completely.
2. Zest the unwaxed lemons and finely chop the resulting peel. Juice all the lemons and strain to remove any pulp and stray pips. Add the chopped peel and stir in the rest of the sugar to dissolve. Chill in the fridge for a couple of hours.
3. Add equal amounts of syrup and cold water, 25ml at a time, and taste, until the flavour is to your liking – remember that freezing will mute it slightly, so it should be quite intense.
4. Put in an ice cream maker and churn according to instructions. Alternatively pour into a strong plastic box and put in the coldest part of the freezer. After 1 hour 30 minutes it should have frozen round the edges – take it out and beat vigorously with a fork, electric whisk or in a food processor until you have a uniformly textured icy slush. Put back in the freezer and repeat at least twice more every hour and a half, then freeze for at least another hour.
5. Transfer the sorbet to the fridge for 20 minutes before serving.