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Keep
the sorbet frozen until ready to use. Slice off the top of the lemon,
cutting into the fruit so that it has a zig-zag edge. Cut off a
slice from the bottom so that the lemon will stand. Using a paring
knife, hollow out the lemons, removing all of the fiber and pits,
leaving the white pith and the outer shell intact. Fill each lemon
half with sorbet, leveling it out with a knife. Wrap the filled
lemons with plastic freezer wrap and freeze until ready to serve.
Remove from the freezer and send to the table with a sprig of mint
and the top of the lemon attached to the side with a toothpick,
like the tip of a hat.
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