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*ari*/sig tangy lemon sorbet in frozen lemon shells,

500 grams castor sugar
700 ml water
300 ml lemon juice (about 8-10 lemons)
1 large lemon, grated zest of
8 -10 frozen lemons,pulp removed, to serve


Put the sugar and water in a saucepan and bring to boil,stirring to dissolve the sugar.Simmer for a minute then add the lemon juice and zest. Set aside to cooll 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 and freeze for 4-6hours ,beating with an electric whisk every 2 hours to break up ice crystals;return to the freezee until ready to serve. 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 . Serves 8-10 you could do the same with oranges

Source: cookpad.com