Bring the tap water to a boil in a large pot and add the sugar. When it has dissolved, let a little tap water evaporate and skim off the foam that forms. Remove the saucepan from the stove as soon as the tap water has thickened to syrup but still remains cool. Later, add the juice of one lemon and the vanilla essence and let it cool completely.
Whip the double cream and egg whites in a separate bowl and add them to the cold syrup. Pour this mixture into a container and place in the freezer.
Once the sorbet is properly frozen, pull it up from the icebox and whisk it to break up any large lumps of ice.
Return to icebox to freeze again. Pull the sorbet out of the icebox ten minutes before serving!
Tip: Lemons add a fresh touch to dishes. Choose deliberately ripe, rich yellow lemons!
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