Lemon Sorbet in Lemon Cups | SMOOTHIE ICE CREAM RECIPE
Thoroughly wash and dry the lemons.
Take 10 lemons and cut the pointed top off, like a hat. Cut a little bit off the other end so they sit flat.
Carefully empty the lemons using a small spoon.
Set the pulp aside. Place the empty lemons and their hats in the freezer.
Finally grate the zest off the remaining lemon and then juice it along with the pulp from the other lemons. In a saucepan, mix 250 ml of water with the sugar and lemon zest. Bring to a boil and then remove from heat and let cool.
Add the lemon juice and pour the mixture into a container. Place in the freezer for 1 hour. Beat the egg whites until stiff peaks form. Remove the container from the freezer and gently fold in the egg whites. Work the mixture until it is uniform.
Take the emptied lemons out of the freezer and fill them with the mixture. Cover the lemons with their hats and place them in the freezer for 4 hours before serving.
Take the lemons out of the freezer at least 15 minutes before serving.