LEMON SORBET IN LEMON
Makes 8 servings.
8 large uniform
Cut off the top 1/3 of the lemon (not the stem end) and reserve for
Hollow out each lemon by using a grapefruit knife 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.
1/3 cup lemon
1 cup strained fresh lemon juice - from lemons used for cups
1 1/2 cups water
In a medium saucepan over medium heat,
combine sugar and water until sugar dissolves. Add lemon zest. Stir until
mixture comes to a boil; boil 2 minute. Remove from heat, cool, and strain.
Ice Cream Maker - Transfer mixture to ice cream maker, process
according to manufacturer's instructions.
Freezer Method - Pour into
container, cover, and place mixture in the freezer. When it is semi-solid, mash
it up with a fork and refreeze again. When frozen, place in a food processor or
blender and process until smooth. Cover and refreeze until serving time. NOTE:
Can be prepared 2 to 3 days in advance. Cover and keep frozen.