In a small saucepan, combine the water and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved to create a simple syrup. Remove from heat and let it cool to room temperature.

Once the simple syrup has cooled, stir in the Volcano Burst lime juice. If desired, add the light corn syrup to improve texture and prevent crystallization.

Pour the lime mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a smooth and slushy consistency.

Transfer the churned sorbet to a freezer-safe container and freeze for at least 4 hours, or until firm.

Before serving, let the sorbet sit at room temperature for a few minutes to soften slightly. Scoop into bowls or glasses and garnish with lime slices or zest if desired.

Serve and enjoy your refreshing Lime Sorbet!