Bring the water and sugar to the boil and then let the syrup cool down.
Put the lemon balm leaves in the cold syrup. There should be so many that the syrup barely covers them. Cover everything and let it steep for a day in the refrigerator.
The next day, strain the liquid and add the juice of one lemon. Pour the well-chilled liquid into the running ice cream maker and let it freeze.
If you like, you can add sparkling wine, prosecco, etc. to the sorbet.
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