Combine water and sugar in a small saucepan. Bring to a boil; cook 1 minute or until sugar dissolves. Cool completely.
Combine sugar syrup, rind, juice, and tequila. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon the sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm.