Prepare the Sherbet:
In a saucepan, combine the sugar and water.
Bring to a boil over medium heat, stirring until the sugar dissolves.
Add the lemon juice (and any optional spices).
Reduce the heat and simmer for about 15-20 minutes, or until the sherbet slightly thickens.
Remove from heat and let it cool completely.
Prepare the Phyllo Dough:
Preheat your oven to 350°F (175°C).
Melt the butter.
Unwrap the phyllo dough and carefully separate the sheets.
Brush each sheet with melted butter.
Assemble the Pastry:
There are many ways to assemble phyllo pastries. Here’s a basic method:
Lay several sheets of buttered phyllo dough in a baking pan.
If using a filling, sprinkle it evenly over the phyllo.
Continue layering buttered phyllo sheets on top.
Another method is to roll the phyllo sheets, and then cut them into smaller pieces.
Before baking, cut the pastry into diamond shapes, squares, or rectangles.
Bake:
Bake in the preheated oven for about 30-40 minutes, or until golden brown and crispy.
Add the Sherbet:
As soon as you remove the pastry from the oven, pour the cooled sherbet evenly over it.
The hot pastry will absorb the sherbet.
Let the pastry cool completely so that it can absorb all of the sherbet.
Serve:
Once cooled, the pastry is ready to serve.
Tips for Crispy Texture:

Use high-quality phyllo dough.
Brush each sheet generously with melted butter.
Bake until the pastry is golden brown and crispy.
Pour the cooled sherbet over the hot pastry.
Variations:

You can add spices like cinnamon or cardamom to the filling.
You can use different types of nuts for the filling.
There are many different shapes that can be made with Phyllo dough.
Enjoy your delicious crispy sherbet dessert!