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Lemon Sorbet in Lemon Shells

Bright, tangy homemade lemon sorbet served in frozen hollowed out lemon shells. An elegant palate cleanser or light dessert that needs no ice cream maker.
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Prep Time 45 minutes
Cook Time 5 minutes
Total Time 12 hours
Servings: 8 servings
Course: Dessert
Cuisine: French
Ingredients Method Notes

Ingredients
  

  • 8 lemons washed very well
  • 1 cup water
  • 1 cup sugar
  • 1 cup fresh lemon juice from the carved lemons
  • 1 1/2 tsp lemon zest
  • fresh mint leaves for topping

Method
 

  1. Wash the lemon rinds very well, since the lemons will be your serving bowls.
  2. Cut off the top third of each lemon and trim a tiny slice off the bottom so it can stand upright.
  3. Working over a mixing bowl, use a serrated knife, a grapefruit knife and a small spoon to cut out and scoop out the lemon flesh, saving all the juice.
  4. Place the hollow lemon shells on a parchment lined cookie sheet and put them in the freezer.
  5. Squeeze the juice from the pulp through a small strainer, remove the seeds and measure out 1 cup of fresh lemon juice.
  6. In a saucepan over medium heat, combine the water and sugar and stir until the sugar is completely dissolved.
  7. Remove from the heat and let the syrup cool, then stir in the lemon zest and lemon juice.
  8. Chill the mixture in the refrigerator for 15 to 20 minutes.
  9. Pour into a metal mixing bowl and freeze for 2 hours, then stir vigorously with a fork.
  10. Repeat the freezing and stirring 3 to 4 times, then leave the sorbet in the freezer overnight. An ice cream maker can do this step instead.
  11. Working quickly, fill the frozen lemon shells with sorbet and return them to the freezer until ready to serve.
  12. Top with mint leaves just before serving.

Notes

The sorbet melts quickly, so keep the filled shells in the freezer until the moment you serve them. Total time includes the overnight freeze.