Sparkling Lemon Sorbet

Instructions

If you wish to serve this inside the lemons, cut off 12 inch (1 cm) from the bottom of the fruits to create a flat surface for them to stand upright. Cut the top off (about 1 inch 2 cm here to create a good hat) and reserve it as a lid. Scoop out all of the flesh as if preparing a Halloween pumpkin and press the flesh through a sieve to obtain the juice for your sorbetto. You'll need 1 cup of lemon juice for the recipe. Freeze the lemon shells before using them to serve the sorbet; they look much more effective slightly frosty and will keep the sorbetto colder longer.If not serving in the lemons, juice enough lemons to get 1 cup fresh lemon juice.

In a small saucepan over medium heat, combine the lemon zest, sugar, and still water and bring to a boil. Simmer until syrupy, 3 to 5 minutes.

Using a fine-mesh sieve, strain the syrup into a bowl and discard the zest. Stir in the lemon juice and the carbonated water.

Chill the mixture until cold, at least 2 hours.

Dump into an ice cream machine and churn according to the manufacturer's instructions until thick and slushy, about 30 minutes.

Serve immediately, in the hollowed-out lemons, if desired.

Dessert