Place the water, lemon juice & mint chiffonade in a mixing bowl and set aside for 15 minutes to infuse.
Strain mint from juice.
Stir the Meyer Lemon Syrup and lemon zest into the lemon juice and transfer to a stainless steel loaf pan. Place in the freezer uncovered.
When the top of the liquid forms an icy layer, scrape through entire pan with a fork. Return to freezer and let another frozen layer form; scrape again with fork. Repeat freezing and scraping steps until all liquid is frozen.