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    Lemon Sorbet in Lemon Cups

    May 28, 2021 by Jurga 2 Comments

    A small scoop of this delightful, tangy Lemon Sorbet is enough to make you feel refreshed after a meal or try it on its own as a frosty snack! And isn't it so pretty to serve as a dessert?

    Anna gifted me an ice-cream maker several years ago and since then I've had fun creating various flavors of ice cream, sorbets and sherbets.

    When the invitation to Anna and Vince's "Day at the Spa" Gr8 Dinner arrived, I was thrilled that Lemon Sorbet in Lemon Cups would be our contribution to the dinner.

    Overhead shot of Lemon Sorbet in a Lemon Cup on a white plate sitting on a blue and white striped napkin.

    I had made Lemon Sorbet several times before, and it is delicious and extremely easy to make at home.

    Use Meyer lemons if possible as they are much sweeter than standard lemons. For a simple yet impressive dessert presentation, serve this treat in a hollowed-out lemon rind.

    Lemon Sorbet in a Lemon Cup on a striped napkin.

    And if you need more incentive to make this easy sweet, check out the health benefits of lemons!

    Close up of Lemon Sorbet in a Lemon Cup.

    Got Lemons?

    If you love lemons or have a tree that's yielding a big crop, here are some of our favorite lemon recipes:

    • Lemon Aioli on Kale Slaw
    • Chicken Skewers marinated in lemony yogurt
    • Teeny Tiny Lemon Tarts
    • Lemony Soup with Chicken and Orzo
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    • Classic Lemonade
    Lemon Sorbet in Lemon Cups
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    Please leave a rating!

    5 from 1 vote

    Lemon Sorbet

    Recipe adapted from Cuisine Magazine.
    Servings: 4 cups
    Author: Jurga

    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
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    Instructions

    Sorbet

    • In a medium saucepan over medium heat, combine ½ cup water and sugar.
    • Add the lemon zest, heat and stir, until the sugar is completely dissolved.
    • Remove from the heat and add the remaining 2 cups of water.
    • Pour into a medium bowl and chill in the refrigerator.
    • Stir the lemon juice into the sugar syrup and churn in an ice cream maker, according to manufacturer instructions (approximately 30-40 minutes).
    • After the sorbet is made, transfer to a sealed, airtight container.
    • Freeze until ready to serve.

    Preparation of Lemon Shells

    • Slice off the top ⅓ of the lemon and set aside to be used for the top.
    • Hollow out each lemon just inside the rind and remove the flesh (being careful not to puncture the lemon).
    • Remove juice and flesh and put it in your juicer or citrus strainer.
    • Slice a shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will help them sit straight up and not fall over when placed on a plate.
    • Freeze the shells for at least a 2 hours or overnight. The frozen shell will prevent the sorbet from melting too quickly when you serve it.

    Notes

    Gr8 Tip:

    If you do not have an ice cream maker, you can transfer the mixture to a 8×8 metal baking pan. Freeze until firm, about 2-3 hours, stirring with a fork every half hour.

    Gr8 Do Ahead Tip:

    Frozen shells can be filled with sorbet and frozen again and kept several days in the freezer
    Tried this recipe?Mention @Great8Friends or tag #gr8food!
    sm 4/12/18
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    Reader Interactions

    Comments

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    1. Jurga

      June 21, 2016 at 11:27 am

      Thank you Brenda! Super easy and everyone loves the lemon cups!

    2. Brenda Perlin

      June 16, 2016 at 7:12 am

      I love the presentation. I can always tell a Jurga recipe!!! Love it. #lemonfresh

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