LEMON CUPS

 

• · 2 teaspoons lemon zest
• · 4 to 5 lemons
• · 3/4 cup fresh lemon juice (from the lemons)
• · 3 1/2 cups water
• · 1 1/4 cups sugar
• · Mint leaves and lemon zest for garnish

Scrape 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them retaining the cup shape. Measure 1 cup, reserving the rest.

Use a melon baller to remove any remaining pulp. Slightly trim the bottom of each lemon cup so it sits flat, then set them on a plate, cover, and place them in the refrigerator.

In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved. Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.

Transfer the liquid to a mixing bowl and allow it to cool to room temperature. Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight. Use a fork to break up the ice, then stir it until fluffy.

Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you're ready to serve. You can garnish with a mint leaf and lemon zest before serving. Serves 8 to 10.