Lemon Sorbet in Lemon Shells
LEMON CUPS:
8 lemons - You'll need one lemon per person. Make sure the end (not the
stem end) has a nice shaped "bump" and try to purchase uniform lemons.)
Cut off the top 1/3 of the lemon (not the stem end) and reserve for the
"cap." Hollow out each lemon by using a grapefruit knife (the angled
blade keeps you from puncturing the bottom and you can also cut
underneath the center of the fruit) just inside the rind and circling the flesh
(being careful not to puncture the lemon). Remove juice and flesh and
put it in your juicer. Make a slight shallow cut on the bottom of each
lemon shells (being careful not to cut through to the inside of the
lemon). This will make them sit straight and not fall over when placed on a
plate.
Freeze the shells at least one hour or overnight. Then fill with sorbet
and freeze again. this sorbet can be made ahead and will keep several
days in the freezer. The frozen shell will prevent the sorbet from
melting too quickly when you serve it.
