Mix the sugar and water together in a pot and bring to a boil. Boil vigorously for 1 minute. Cool to room temperature. Whisk all the ingredients together and either freeze it in an ice cream machine, as per manufacturer's instructions, or place it in a stainless-steel container in the freezer until frozen. Once frozen (in the second method), scrape the sorbet to make it more "fluffy" and serve immediately. Yield: 4-6 servings