Lemon Sorbet

Stir sugar and 100 ml of water in a small saucepan.

Bring the mixture to a rolling boil and cook for 5 minutes until a clear syrup forms.

Remove the sugar syrup from the heat and let it cool completely.

Freshly squeeze the lemon and lime juice and pour them into the cooled syrup.

Pour the mixture into a metal bowl, cover with aluminium foil and freeze for about 4 hours, stirring well several times during freezing.

Alternatively, churn the mixture in an ice cream machine according to the manufacturer's instructions until it reaches a sorbet-like consistency.