Sorbetto di Limone Dressed Up in a Frozen Lemon Shell
A delightful lemon sorbet served in a frozen lemon shell, perfect for impressing guests.
Equipment
- Food Processor
- paring knife
- spoon
- lemon reamer
- airtight container
Ingredients
Lemon Sorbetto Filling
- 1 pint lemon sorbetto/sorbet
- 6 oz mascarpone cheese can be close to room temperature
- lemon zest
- 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 being careful not to cut through to the inside.
- Hollow out each lemon with a paring knife then scoop out with a spoon then use a lemon reamer to smooth it out inside, reserve pulp and juice for something else.
- Put them single layer into an airtight container and into the freezer until nice and hard along with the tops.
Preparing the Sorbet Mix
- Take your sorbet out of the freezer and set it on the counter to defrost and soften a little.
- In a food processor place the sorbet and the mascarpone, give it a whirl until it's nice and smooth.
- Place back into a container, add the zest and freeze it until hard again, overnight or longer is good.
Filling the Shells
- When both things are nice and frozen, just fill the shells with the sorbet mix and place the tops back on.
- Put them back into the freezer in a covered container until ready to serve.
- Serve them on pretty individual plates or martini glasses, garnish with one mint leaf on top.
Notes
This recipe can be doubled, tripled, or adjusted based on how many lemons you have and how deep your shells are. It's nice to have extra sorbetto in the freezer.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 30mgSodium: 50mgPotassium: 150mgSugar: 22gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 0.5mg
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