Slice a thin piece off the bottom of each serving lemon so it stands upright. Cut a larger slice from the top of each lemon and reserve it to use as a lid.

Carefully cut around the inside of each lemon and scoop out the flesh, reserving the juice. Strain the juice to remove any seeds and pulp if needed.

Place the hollowed-out lemon shells and their tops in the freezer until ready to serve.

In a small saucepan, combine the water, sugar, reserved lemon juice (you will most likely need the juice of a couple of more lemons), and lemon rind.

Bring to a gentle simmer over medium heat, stirring until the sugar has completely dissolved. Remove from the heat and allow the mixture to cool completely. Discard the lemon rind.

Pour the mixture into a freezer-safe container and cover with plastic wrap or a lid.

Freeze for at least 8 hours, preferably overnight, stirring every 1–2 hours during the first several hours to help create a smoother texture.

Once fully frozen, break the sorbet into chunks and blend or process until smooth and creamy.

Spoon the sorbet into the frozen lemon shells, garnish with fresh mint if desired, and place the reserved lemon tops back on before serving.