Ingredients
Method
1.Cut 3 of the lemons in half lengthwise to form boat shapes. Carefully squeeze juice from all 4 lemons, retaining shape for serving; measure 1 cup juice to use. Remove and discard lemon pulp. Place 6 shells on a baking tray; freeze for 2 hours or until firm.
2.Meanwhile, combine sugar and 1 cup water in a small saucepan over high heat. Cook and stir for 2 minutes or until sugar dissolves. Increase heat to high; bring to the boil. Boil, without stirring, for 1 minute. Remove from heat. Cool syrup to room temperature.
3.Add lemon juice, cordial and 1/2 cup water to syrup. Pour into a loaf pan. Freeze for 3 hours or until firm. Working quickly, use a large metal spoon to break up sorbet. Process until changed in colour and smooth. Return to pan; freeze for 3 hours or until firm. Serve scoops of sorbet in frozen lemon shells.
Choose thick-skinned lemons because they are sturdier. Serve sorbet in glasses or gelato cups. Before freezing, cut base off lemon shells so they sit flat for serving.
Note
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