Combine sugar, water, and salt in a saucepan and gently heat over medium, stirring constantly until the sugar dissolves completely and the mixture is clear. Bring to a gentle simmer and cook for about 2-3 minutes, then remove from heat and let cool slightly.
Pour the warm syrup into a mixing bowl and stir in the freshly squeezed lemon juice and grated lemon zest. Mix well to combine, then cover and refrigerate until thoroughly chilled, preferably overnight.
Once chilled, pour the lemon mixture into a shallow freezer-safe dish. Place in the freezer and set a timer for 30 minutes.
After 30 minutes, remove the dish and use a fork to scrape and stir the icy edges into the center. This prevents large ice crystals from forming and keeps the sorbet smooth.
Return the dish to the freezer and repeat the scraping and stirring process every 30 minutes for about 2-3 hours, until the sorbet is firm yet scoopable with a slight granular texture.
When ready to serve, let the sorbet sit at room temperature for 5 minutes to soften slightly. Scoop into bowls and garnish with fresh herbs or mint if desired, then enjoy the bright, icy refreshment.
