In a small saucepan, combine the water and sugar and heat over low heat until the sugar has dissolved. Add the Clemengold zest and allow to simmer for 5 minutes.
Add the Clemengold and lemon juice and mix to combine.
Pour the syrup into a freezer-safe dish/into an ice-cream maker.
If you're doing it by hand, set a timer for every 30 minutes and give the sorbet a good beating with a wire whisk until the sorbet is almost set.
Allow to set completely and serve.