Add all ingredients to blender. I recommend using 1 teaspoon of lemon juice to start and then tasting the mixture before adding more. Blend the mixture until the sugar is no longer grainy. Give the mixture a taste. If it tastes too sweet, then add more lemon juice and blend again.
Cover mixture with plastic wrap and chill until cold, about 2 - 3 hours. Select your ice cream storage container and place into freezer to chill.
Once the mixture is chilled, add to ice cream machine and freeze according to instructions. If you are using a classic churn machine, then it should take about 25 minutes. Once frozen, remove storage container from freezer and add sorbet. Place plastic wrap on top of mixture and freeze until solid, about 6-8 hours.