Sorbetto di Limone Dressed Up in a Frozen Lemon Shell
A refreshing lemon sorbet served in a frozen lemon shell, ideal for preparation days in advance.
Equipment
- Food Processor
Ingredients
Lemon Sorbetto Mix
- 1 pint lemon sorbetto/sorbet
- 6 oz. mascarpone cheese can be close to room temperature
- lemon zest for mixing
- large lemons cleaned and scrubbed
- mint leaves for garnish
Instructions
Preparing the Lemon Shells
- Cut a third off the top of each lemon where the point is, save the tops.
- Slice a shallow cut on the bottom so it can sit up straight and flat without cutting through to the inside.
- Hollow out each lemon with a pairing knife, scoop out with a spoon, and smooth it out with a lemon reamer, reserving the pulp and juice.
- Put them in a single layer in an airtight container and freeze until hard, along with the tops.
Preparing the Sorbet Mix
- Take the sorbet out of the freezer to soften slightly.
- In a food processor, place the sorbet and mascarpone, blend until smooth.
- Return to a container, add lemon zest, and freeze until hard again, ideally overnight.
Filling the Shells
- Fill the lemon shells with the sorbet mix and replace the tops.
- Store in a covered container in the freezer until ready to serve.
- Serve on individual plates or in martini glasses, garnished with mint leaves.
Notes
This recipe can be doubled or tripled based on how many lemons you have and how deep your shells are. It's nice to have extra in the freezer.
Nutrition
Serving: 1shellCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 0.5mg
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