Check the ice cream maker instructions and freeze its bowl in advance if required. Set out a freezer-safe storage container.
Combine water, sugar, and lemon zest strips in a saucepan. Heat gently, stirring until sugar dissolves, then simmer for 1 minute.
Remove from heat and steep 15 minutes. Strain out the zest strips, avoiding bitter white pith when preparing them.
Stir lemon juice and salt into the syrup. Cool over an ice-water bath, then refrigerate at least 4 hours until completely cold.
Pour the chilled mixture into the prepared ice cream maker and churn according to its instructions, usually 20–30 minutes.
The churned sorbet should look thick and slushy rather than liquid. Transfer immediately to the chilled storage container and smooth the top.
Cover tightly and freeze at least 4 hours for a firmer scoopable texture. Keep the container level and avoid opening repeatedly while it sets.
Let stand 5–10 minutes before scooping if very firm. Serve in small chilled bowls and return the container to the freezer promptly.
