Serves 10
5 large lemons
2 teaspoons finely grated lemon zest
¾ cup fresh lemon juice
1 cup milk
1 cup whipping cream
1 cup sugar
Garnish:
Fresh raspberries
Mint leaves
Cut lemons in half lengthwise to resemble boats. Cut a small sliver of peel from bottom of lemons to stabilize base. Remove pulp from lemons to form a "shell" using a spoon or melon-baller. Cover with plastic wrap and freeze.
In large freezer-safe bowl, combine lemon zest, lemon juice, milk and cream. Add sugar and stir until dissolved. Cover with plastic wrap and freeze 8 hours or up to overnight.
Remove from freezer. If necessary to break up ice crystals, process in food processor or beat with electric mixer until smooth. Do not over process; mixture should hold very firm peaks. Spoon into lemon shells, cover, and freeze until firm, 2 hours or up to 3 days. Garnish with fresh raspberries and mint.
Note: This is a very easy homemade sorbet that can also be served in bowls or cups.
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