Lemon Sorbet

In a pot, bring the water and granulated sugar to a boil over medium heat

Reduce the heat to low and simmer until the mixture forms a thick syrup-like consistency

Let it cool slightly

In a stand mixer, beat the egg whites until stiff peaks form

Add the confectioner's sugar and beat until well combined

Add the hot syrup to the egg mixture in a thin stream while continuously beating for 10 more minutes, or until the mixture cools

Let it cool completely

In the stand mixer, beat the cream and confectioner's sugar until stiff peaks form

Add the lemon juice, yogurt, melted butter, reserved syrup, and grated lemon rind

Mix gently and distribute among 15 small cups

Refrigerate for at least four hours or overnight before serving

Just before serving, remove from the refrigerator and decorate with colorful sprinkles.