Lemon Sorbet in Frozen Lemons!

It’s such a great idea to serve this lemon sorbet in frozen lemons.
The frozen lemon shells are very decorative and at the same time they prevent the sorbet from melting too quickly.

This lemon sorbet is perfect as a palate cleanser before the main course and it is super simple to make.

So go ahead and tantalize your taste-buds with this icy sorbet.

If you're looking for a different kind of lemon dessert, you might want to try the lemons with a twist. Just keep scrolling and you'll find the recipe for this tasty dessert further down this page.

Serves 4

6 lemons
1¾ cup (400 grams) sugar, (if you prefer a sweeter sorbet add a little extra sugar)
1¼ cup (300 ml) water

Method:

Take 4 of the lemons and cut the top of, remove all the flesh from the shells and then place the shells in the freezer.
Combine the flesh from all of the lemons into a saucepan with the sugar and water. Bring to a boil and then let it simmer for about 5 minutes. Strain the mixture and temper.
Transfer the mixture to your ice cream maker and follow the instructions for your machine. After the sorbet is made, transfer to the frozen lemon shells and freeze in an airtight container until serving time.

Or pour the mixture in a suitable container and freeze. After a few hours remove from the freezer and stir the mixture thoroughly. Repeat this a few more times every 2 hours until the mixture becomes firm. Then transfer the lemon sorbet in frozen lemon shells and refreeze.
When fully frozen the lemon sorbet is ready to be served.

Here's another quick and easy recipe with a lemon sorbet in frozen lemon shells.

Serves 6

Ingredients:

6 lemons
2 egg whites
2-3 tablespoons of sugar

Meringue

2 egg whites
3½ ounces (100 grams) sugar
Chopped almonds (other nuts or any other topping you prefer).

Method:

Cut the "top" off the lemons, so they can stand firmly. Cut a "lid", press all of the juice from the lemons and place the juice in the freezer until semi frozen.
Whisk 2 egg whites "stiff" add the sugar and blend it with the semi frozen juice. Spoon the mixture into the lemons and freeze. (They can keep for months in the freezer).
Preheat oven to 475°F (250°C).
Now take 2 more egg whites and whisk until stiff, add half of the sugar and whisk again. Turn in the rest of the sugar with a spoon.
Place on top of each lemon as a "lid" covering the frozen juice. Sprinkle with chopped almonds (or any other nuts). Bake for about 6 minutes and serve.

If you are "adventurous" you can add other ingredients to the meringue.
You can add cinnamon (1 teaspoon) or lemon juice, or even a couple of spoons of cocoa powder (if you choose to add "real" cocoa powder you might need to add a little extra sugar to the meringue recipe).


It really is a great idea serving lemon sorbet in frozen lemons and you can use this idea for other fruit like melon. Just cut the melon in half, scrape out the flesh and freeze the melon cups. A perfect serving dish!