Frozen Lemon Sorbet Shells (Print Version)

Zesty lemon sorbet served in natural citrus shells for a refreshingly elegant frozen treat.

# What You'll Need:

→ Lemons

01 - 4 large unwaxed lemons
02 - 1 teaspoon lemon zest (from lemons)
03 - 1/2 cup fresh lemon juice (from lemons)

→ Sorbet Base

04 - 1/2 cup granulated sugar
05 - 1/2 cup water

→ To Serve (optional)

06 - Fresh mint leaves
07 - Powdered sugar for dusting

# Steps to Follow:

01 - Slice off the top third of each lemon and reserve as caps. Use a small spoon or paring knife to carefully scoop out the pulp, creating hollow lemon cups. Avoid puncturing the lemon shells.
02 - Strain the lemon pulp through a fine mesh strainer to remove seeds and pulp, yielding approximately 1/2 cup fresh lemon juice.
03 - Combine granulated sugar and water in a small saucepan. Warm over gentle heat, stirring until the sugar fully dissolves. Remove from heat and allow to cool.
04 - In a mixing bowl, stir together fresh lemon juice, lemon zest, and the cooled syrup. Refrigerate the mixture for at least 30 minutes until thoroughly chilled.
05 - Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions, typically 20 to 25 minutes, until the sorbet has a slushy consistency.
06 - Carefully spoon or pipe the finished sorbet into the hollowed lemon shells. Replace the reserved caps on each lemon. Arrange upright on a tray and freeze for 3 to 4 hours or until firm.
07 - Present the frozen lemon sorbet shells with a fresh mint sprig or a light dusting of powdered sugar if desired. Serve immediately.

# Additional Tips::

01 -
  • Uses only six common ingredients including lemons and simple syrup
  • Vegan and gluten free so almost everyone can enjoy it
  • Perfect make-ahead treat since it needs freezing time
  • Doubles as both dessert and conversation starter with its stunning look
02 -
  • Lemons provide vitamin C and a natural serving vessel
  • Each shell is vegan and naturally gluten free
  • Can be made ahead up to a week
03 -
  • Roll lemons on the counter before slicing for more juice
  • Chill your mixing bowl and utensils before blending to keep the mixture extra cold
  • When piping sorbet into shells use a large pastry bag without a tip for neatness
  • If hand stirring in the freezer break up ice crystals every thirty minutes for a creamy consistency

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