"I won't pretend that these are the height of Italian fashion, but style is eternal as is the childish joy of a bright yellow frozen lemon. You could, of course, buy in lemon sorbet instead, and use the flesh from the lemon shells for cocktails or lemonade (and/or freeze the juice for future use), but this really is such an easy make-ahead dessert that I urge you to give it a go."
"Prep the lemons Carefully trim the bases off the four remaining lemons, so they will sit flat on a work surface, then cut off the tops about a quarter of the way down these will be the sorbets' lids later. Use a small, preferably serrated knife (a grapefruit knife is ideal, if you have one; a pointed teaspoon might also come in useful for cleaning the shells) carefully to cut out all the flesh inside the lemo"
Use large lemons and at least one unwaxed fruit for zest. Make a simple syrup by dissolving white or golden sugar with 75ml water and grated zest, then cool. White sugar preserves colour; brown sugar will alter flavour. Trim lemon bases so they sit flat, cut tops to form lids, and carefully hollow the shells with a small serrated knife or teaspoon. Reserve the flesh and juice for cocktails, lemonade, or freezing. Optionally add a tablespoon of vodka or gin to the sorbet mix. Freeze the filled shells for several hours to serve as individual frozen desserts.
Read at www.theguardian.com
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