Lemon-Lime Sorbet

• 1/2 cups Sugar
• 1 cup Water
• 4 whole Lemons, Juice And Half The Zest
• 2 whole Limes, Juice And Half The Zest
• 2 Tablespoons Light Corn Syrup

1. In a small saucepan over medium heat, combine the sugar and water. Cook, stirring occasionally, until the sugar dissolves. When the mixture begins to boil, let it boil for 2 minutes without stirring. Remove from the heat, and let cool until it reaches room temperature. (Feel free to make this simple syrup a day or two ahead!)
2. Once the simple syrup cools, add the lemon juice, lime juice, lemon zest, lime zest and corn syrup. Stir until combined. Cover and freeze for about an hour, or until it is very cold.
3. Freeze the mixture in your ice cream machine. Once frozen, pour the mixture into a container and freeze for at least 3 hours or overnight.
4. Enjoy!
5. Makes about 1 pint of sorbet.

sugar, water, lemons, whole limes, syrup

Taken from tastykitchen.com/recipes/desserts/lemon-lime-sorbet/ (may not work)