Tested till perfect Lemon Sorbet Cups
Lemon Sorbet Cups

Lemon Sorbet Cups

This is a refreshing way to end a holiday feast and a dramatic idea for a party.

By The Canadian Living Test Kitchen

Source: Canadian Living Holiday Best: Fall 2005

  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 4 4large lemonlemons
  • 2 cups 2cupslemon juice
  • 3 cups 3cupsgranulated sugar
  • 1/4 cup 1/4cupcoarsely grated lemon rind
  • 1/2 tsp 1/2tspsalt
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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.)

Nutritional Information Per serving: about

cal 306 pro 0 total fat 0g sat. fat 0g
carb 80g fibre 1g chol 0mg sodium 100mg

% RDI:

calcium 1 iron 1 vit C 53 folate 4
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