Prep Time/Cooking time: 7 hours
- 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
- In a medium saucepan over medium heat, combine ½ cup of water and the granulated sugar.
- Add the lemon zest, and heat while stirring until the sugar is completely dissolved.
- Remove the saucepan from heat and stir in the remaining 2 cups of water.
- Pour the mixture into a medium bowl and refrigerate until chilled.
- Once chilled, mix in the lemon juice to the sugar syrup.
- If you have an ice cream mixer, transfer the mixture to the churner bowl and churn according to the manufacturer's instructions (usually around 30-40 minutes).
- If you do not have an ice cream mixer, transfer the mixture to a large metal loaf pan and place in the coldest part of your freezer. Every couple of hours, place the mixture in your blender/food processor (or use a stick blender) to blend and break up the ice crystals until frozen. After 6 hours you will no longer have to blend the mixture.
- After churning or blending, transfer the sorbet to a sealed, airtight container and freeze until it's ready to be served.
- Slice off the top ⅓ of each lemon and set them aside.
- Hollow out each lemon just inside the rind, carefully removing the flesh without puncturing the lemon.
- Collect the lemon juice and flesh and strain it using a juicer or citrus strainer.
- Make a shallow cut on the bottom of each lemon shell to ensure they sit upright without tipping over when placed on a plate.
- Freeze the lemon shells for at least 2 hours or overnight. The frozen shells will help maintain the sorbet's texture when serving.
- Enjoy your refreshing Lemon Sorbet served in these delightful frozen lemon shells!