Sig's tangy lemon sorbet in frozen lemon shells,
putting into the lemon shells does make it even more lemony.
Sig's tangy lemon sorbet in frozen lemon shells,
putting into the lemon shells does make it even more lemony.
Cooking Instructions
- 1
Put the sugar and water in a saucepan, bring to boil,stirring to dissolve the sugar.Simmer for a minute then add the lemon juice and zest. Set aside, cool and infuse,then churn in an icecream maker according to manufacturers instruction. Alternatively you can use the still-freeze method-pour into a freezer proof container,cover, freeze for 4-6hours,beat with electric whisk every 2 hours to break up ice crystals;return to the freezer until ready to serve.
- 2
To make the frozen lemons slice off the tops,keeping the tops and scoop out the flesh. Freeze the lemons for at least one hour, then fill with the frozen sorbet, replace the top,wrap in cling film and return to freezer until ready to serve.
- 3
Serves 8-10
- 4
You could do the same with oranges
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