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. 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.
And if you need more incentive to make this easy sweet, check out the health benefits of lemons!
- 2 1/2 cups water, divided
- 1 1/4 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
- In a medium saucepan over medium heat, combine 1/2 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 1/3 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.