You could, of course, buy in lemon sorbet instead, and use the flesh from the lemon shells for cocktails or lemonade (and/or freeze the juice for future use), but this really is such an easy make-ahead dessert that I urge you to give it a go. 2 A note on the syrupStart by making a syrup, which may seem a faff, but it will help dissolve the sugar without you having to heat the lemon juice and so dull its flavour. White sugar is preferable colour-wise, while golden is fine; brown, however, will change the taste of the sorbet. 3 Make the syrupFinely grate the zest of the unwaxed lemon into the sugar pan, then set it over a medium-high heat and cook, stirring occasionally, until the sugar dissolves. 9 Finishing touchesOnce the sorbet is firm, scoop it into the reserved lemon shells, filling them generously so it spills out a bit.