Lemon Sorbet

Preparation

Bring the water and sugar to a boil in a pan.
Turn off the heat when the sugar has completely dissolved. Add the lemon juice to the sugar solution and let it cool in the refrigerator for about an hour.
Whisk the egg whites until stiff and gradually mix them into the cold lemon syrup until you get a frothy mixture.
Pour the preparation into the ice cream maker and let it churn for 30 to 40 minutes until the ice cream becomes firm.