Lemon Sorbet

In a saucepan, combine water and glucose. Heat the mixture over medium heat until it reaches 40°C (104°F). In a separate bowl, whisk together dextrose, sugar, sorbet stabilizer and lemon zest. Gradually add the dry mixture to the heated syrup, whisking constantly until fully dissolved. Continue heating the mixture until it reaches 85°C (185°F). Remove the saucepan from heat, add the lemon juice and blend it until it is completely smooth. Refrigerate overnight or for at least 8 hours. Pour the mixture through a sieve into an ice cream machine. Once the sorbet has reached the desired consistency, keep it in the freezer until ready to serve.