In a small saucepan, combine water with erythritol; warm over medium heat until fully dissolved, about 3 minutes, stirring gently to create a clear, sweet syrup.

Remove from heat; add fresh mint leaves, cover, and let steep 10 minutes until the syrup turns fragrant and lightly green.

Strain out mint leaves, then stir in fresh lemon juice until mixture turns pale yellow and aromatic.

Cool the sorbet base in the fridge for 30 minutes until it’s cold to the touch but still pourable.

Pour into a shallow, freezer-safe dish; freeze for 60 minutes, then scrape edges with a fork to break ice crystals.

Transfer partially frozen mixture to a blender; pulse until smooth, return to dish, and freeze another 60 minutes until scoopable.

Scoop into chilled bowls, garnish with lemon zest and mint sprigs, then enjoy your refreshing, sugar-free sorbet!