Refreshing and cool, the perfect finish to a summer dinner. These Meyer Lemon skins are filled with lemon sorbet. The lemons being home grown may be larger than what you find in the store, I used 5 halves to a pint of sorbet.
Truly any type of citrus skins can be filled with your favorite flavor sorbet. Limes with lime, or oranges with orange, or mix things up for a variety.
As Always,
ENJOY!
INGREDIENTS
1 pint lemon sorbet, softened
2 generous ounces limoncello
5 large lemon halves
Remove flesh from the halved lemons, or save skins from lemons you have juiced. In a bowl mix the softened lemon sorbet with the limoncello. Immediately fill the lemon skins, smoothing the top. Place each lemon half in a sandwich baggie and put in the freezer to re harden the sorbet. Because of the alcohol it is best to freeze overnight. It takes a bit longer to harden than just the sorbet by itself.
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