1. In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil, then remove from heat and cool completely.
2. Cut the top off the lemons and use a spoon to loosen the pulp from the peel, working around the edges before scooping out all the pulp and seeds. Tip: be gentle to avoid puncturing the peel. Set aside.
3. Extract the juice from the removed inner lemon. You can also use a citrus squeezer or do it the old-fashioned way with a cheesecloth or fine-mesh sieve.
4. After the sugar syrup has cooled completely, add the lemon juice and lemon zest. Stir well to combine.
5. Pour the mixture into a freezer-safe container and freeze for about 4 hours or until the mixture has started to set.
6. Use a fork to scrape the mixture and break up any ice crystals that have formed. Return the mixture to the freezer and freeze for another 2 hours or until the desired consistency is reached.
7. Scoop the lemon sorbet into the hollow lemon skins and serve immediately.
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