Lemon Sorbet Cups
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Lemon Sorbet Cups
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 306 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 80 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 100 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit C | 53 |
| folate | 4 |
This is a refreshing way to end a holiday feast and a dramatic idea for a party.
Ingredients
- 4 large lemons
- 2 cups lemon juice
- 3 cups granulated sugar
- 1/4 cup coarsely grated lemon rind
- 1/2 tsp salt
Preparation
Cut lemons in half crosswise. Using juicer, squeeze out juice; add to the 2 cups (500 mL) lemon juice. Set juice aside.
With paring knife or spoon, scrape out membranes from lemon halves. Cut slice from base of each lemon shell cup to level. Freeze on rimmed baking sheet until hard, at least 1 hour. (Make-ahead: Cover and freeze for up to 3 days.)
In saucepan, bring sugar and 3 cups (750 mL) water to boil over high heat, stirring until sugar is dissolved. Remove from heat; stir in lemon rind. Cover and steep for 10 minutes. Stir in reserved lemon juice and salt. Strain to remove rind.
Pour into 13- x 9-inch (3.5 L) metal cake pan; freeze until firm, 4 hours. Break into chunks; pur?in food processor. (Or freeze in ice-cream machine according to manufacturer's instructions.) Pack into airtight container; freeze until firm, about 4 hours.
Let sorbet stand in refrigerator for 10 minutes. Mound 1/2 cup (125 mL) in each frozen lemon cup; stand on rimmed baking sheet. Cover with plastic wrap; freeze until firm, 2 hours. (Make-ahead: Freeze for up to 24 hours.)
With paring knife or spoon, scrape out membranes from lemon halves. Cut slice from base of each lemon shell cup to level. Freeze on rimmed baking sheet until hard, at least 1 hour. (Make-ahead: Cover and freeze for up to 3 days.)
In saucepan, bring sugar and 3 cups (750 mL) water to boil over high heat, stirring until sugar is dissolved. Remove from heat; stir in lemon rind. Cover and steep for 10 minutes. Stir in reserved lemon juice and salt. Strain to remove rind.
Pour into 13- x 9-inch (3.5 L) metal cake pan; freeze until firm, 4 hours. Break into chunks; pur?in food processor. (Or freeze in ice-cream machine according to manufacturer's instructions.) Pack into airtight container; freeze until firm, about 4 hours.
Let sorbet stand in refrigerator for 10 minutes. Mound 1/2 cup (125 mL) in each frozen lemon cup; stand on rimmed baking sheet. Cover with plastic wrap; freeze until firm, 2 hours. (Make-ahead: Freeze for up to 24 hours.)
Source : Canadian Living Holiday Best: Fall 2005
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