Lemon Sorbet Cups
This is a refreshing way to end a holiday feast and a dramatic idea for a party.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 306 |
| pro | trace |
| 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% |
-
4 large lemons
2 cups (500 mL) lemon juice
3 cups (750 mL) granulated sugar
1/4 cup (50 mL) coarsely grated lemon rind
1/2 tsp (2 mL) 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; purée 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; purée 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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