Prep Time/Cooking time: 7 hours

Serves: 4

Ingredients:

• 2 ½ cups water, divided
  
• 1 ¼ cups sugar, reduce to 1 cup if using meyer lemons
  
• 1 Tablespoon lemon zest
  
• 1 cup freshly squeezed lemon juice
• 8 lemons, for the shells

METHOD

Sorbet:

1. In a medium saucepan over medium heat, combine ½ cup of water and the granulated sugar.
2. Add the lemon zest, and heat while stirring until the sugar is completely dissolved.
3. Remove the saucepan from heat and stir in the remaining 2 cups of water.
4. Pour the mixture into a medium bowl and refrigerate until chilled.
5. Once chilled, mix in the lemon juice to the sugar syrup.
6. If you have an ice cream mixer, transfer the mixture to the churner bowl and churn according to the manufacturer's instructions (usually around 30-40 minutes).
7. If you do not have an ice cream mixer, transfer the mixture to a large metal loaf pan and place in the coldest part of your freezer. Every couple of hours, place the mixture in your blender/food processor (or use a stick blender) to blend and break up the ice crystals until frozen. After 6 hours you will no longer have to blend the mixture.
8. After churning or blending, transfer the sorbet to a sealed, airtight container and freeze until it's ready to be served.

Lemon Shells:

9. Slice off the top ⅓ of each lemon and set them aside.
10. Hollow out each lemon just inside the rind, carefully removing the flesh without puncturing the lemon.
11. Collect the lemon juice and flesh and strain it using a juicer or citrus strainer.
12. Make a shallow cut on the bottom of each lemon shell to ensure they sit upright without tipping over when placed on a plate.
13. Freeze the lemon shells for at least 2 hours or overnight. The frozen shells will help maintain the sorbet's texture when serving.
14. Enjoy your refreshing Lemon Sorbet served in these delightful frozen lemon shells!