Lemon Sorbet in a Lemon


  • 2 cups ice
  • 1 cup lemon juice (10 large lemons)
  • 1 cup mascarpone cheese
  • ¾ cup sugar
  • 3 tbsp lemon zest
  • Fresh mint for garnish
Lemon Sorbet in a Lemon Recipe


  1. First, set aside 4 of the lemons and carefully slice off the bottom tips so they can sit flat. -Next, slice off the top third of each lemon and using a paring knife and spoon, carefully slice and scoop out the flesh of each lemon. Place the lemons in the freezer overnight.
  2. To make the sorbet, first zest the lemons until you have 3 tbsp worth and transfer to a high-speed blender.
  3. Squeeze out the juice from enough of the lemons until you have 1 cup of lemon juice worth. Add to the blender along with the sugar, ice, and mascarpone cheese.
  4. Blend until smooth and icy and transfer to an airtight container.
  5. Place in the freezer for 3 hours to overnight to freeze and harden.
  6. To serve, let defrost for a few minutes and scoop and serve in the frozen lemons. Garnish with mint.