<p>This is a great recipe to prepare ahead of time and finish up during 30 minutes as your guests are waiting for desert.</p><p><br></p><p>Helpful equipment: blender, lemon zest grater, metal freezer bowl</p><p><br></p><p>Ingredients for 10 pre-prepared sherbert lemons:</p><p>- 10 organic lemons</p><p>- 2 additional organic lemons for zest</p><p>- 3 cups (650 ml) whole milk</p><p>- 1 1/2 cups heavy cream</p><p>- 3 cups (650 g) fine white sugar</p><p><br></p>
<p>First, place your metal bowl in the freezer for at least 30 minutes.</p><p>Add the 3 cups whole milk and 3 cups sugar to a medium-sized bowl.</p><p>When you notice that sugar has completely dissolved when you stir the mixture, set aside.</p><p>Make a flat cut along the bottom of each lemon and make sure each fruit can stand on its own. Now, cut the top 25% of each lemon off to make a "lid".</p><p>Cut and scrape all of the lemon flesh out of each of the 10 shells, collecting the flesh in a separate bowl.</p><p>Wrap the empty shells and lids (separately) in aluminum foil and freeze.</p><p>Add the cream to the milk mixture and mix.</p><p>Now add this mixture to the frozen metal bowl and stir in all of the lemon juice that can be squeezed from the lemon flesh.</p><p>Pour the mixture in a freezer container (a casserole dish works well). Let freeze for one hour before whisking quickly, then freeze for another 4 hours while wisking every 30 minutes to reich a smooth consistency.</p><p>When ready to serve, quickly blend a portion of the frozen mixture in a blender for 2-3 seconds, fill a lemon shell, add the lid and re-freeze for 20 minutes.</p><p>Garnish with a mint leaf or additional lemon zest.</p><p>Store the frozen lemon shells for awhile in the freezer, but us the frozen filling mixture within a few days.</p>