for the lemon sorbet:

Cup of Yum
1. In a large saucepan over medium-high heat, combine sugar and water. Bring to a boil and then reduce heat to low and stir in the lemon zest. Simmer without stirring for 10 minutes.
2. Then line a colander with a double layer of cheesecloth and strain the lemon mixture through the cheesecloth. Discard cheesecloth. Cool the liquid completely and then stir in the lemon juice. Refrigerate this lemon simple syrup for at least 4 hours before freezing. This step can also be done the day prior to freezing.
3. Once thoroughly chilled, add the lemon simple syrup to the bowl of an ice cream maker (make sure that your bowl has been in the freezer for at least 24 hours). Turn the machine on and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for at least 2 hours or overnight.

for the candied orange peel:

1. Using a lemon zester, cut strips of zest from the oranges until the oranges are completely "striped" looking. In a medium saucepan, stir together the zest, water, and sugar. Simmer until the zest is translucent and tender and the liquid is reduced to approximately 1/2 cup, about 30 to 40 minutes, stirring periodically. The mixture should be thickened and syrupy.
2. Remove saucepan from heat and stir in 1/2 cup juice from the fresh oranges. Chill mixture in the refrigerator.

to serve the lemon sorbet with candied orange peel:

1. Place a large scoop of lemon sorbet into a chilled martini glass or small dessert bowl. Then place a few strips of candied orange peel around the edge of the lemon sorbet, followed by a teaspoon or two of the orange syrup from the candied orange peel.

optional:

1. Pour a bit of chilled vodka around the outer edge of the sorbet, on top of the candied orange peel and orange syrup. Garnish with the mint.