In a small saucepan, combine water and sugar. Heat over medium, stirring until sugar dissolves. Remove from heat and let cool.

Stir in lemon juice, lemon zest, and chopped mint.

Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.

Transfer to a container and freeze for 2–3 hours, or until firm.

Scoop into bowls and garnish with fresh mint sprigs before serving.