Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
1 Cut a slice about one-fifth the size of the fruit from the stem end of each lemon. Cut a sliver of peel from the opposite end so the lemons will sit upright. 2 With a serrated knife, kitchen scissors, and citrus spoon, carefully scoop out all the flesh from the lemons, keeping the peel intact. (Reserve the juice and pulp for another recipe.) Place the shells in a plastic storage container or re-sealable plastic freezer bag. Freeze for at least 3 hours or as long as overnight. 3 Just before serving, place the berries in the bowl of a food processor fitted with a chopping blade. Pulse, scraping down the sides of the bowl as needed, until finely chopped. 4 Add the yogurt and lemon juice; process, again scraping down the sides of the bowl as needed, until very smooth. Sweeten with sugar substitute, if desired. 5 Spoon the sorbet into the reserved lemon shells and garnish each with a berry, if desired. Serve immediately.
Additional Information
If you're pressed for time, skip the lemon cups and serve the sorbet in martini glasses.
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Ingredients
Directions
