Tina's Recipes
          Recipes          
       Calendar of Classes         
Gift Certificates

Lemon Sorbet in Lemon Cups

1/3 cup lemon zest - you'll need 3 to 5 additional lemons
1 cup strained fresh lemon juice  - from lemons used for cups
1 1/2 Cups water     1 ½ cups sugar

In a medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minute. Add the lemon juice, stir well. Remove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and freeze overnight.

Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.

LEMON CUPS:  8 lemons - You'll need one lemon per person. Make sure the end (not the stem end) has a nice shaped "bump" and try to purchase uniform lemons.)  Cut off the top 1/3 of the lemon (not the stem end) and reserve for the "cap." Hollow out each lemon by using a juicer. Make a slight shallow cut on the bottom of each lemon shells (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate. Freeze the shells at least one hour or overnight. Then fill with sorbet and freeze again.  Garnish with mint leaves.