Here’s an easy, refreshing summer treat–sherbet with a lovely, lemon twist.
Sherbet in Lemon Shells
Purchase one lemon per person.
1. Cut off the top of each lemon about one-fourth of the way down.
2. Cut a thin slice from the bottom of each lemon, so it’s flat and will stand up.
3. Scoop out the lemon pulp and juice, and save it for lemonade or iced tea.
4. Freeze the lemon shells for two hours.
5. Fill the shells with sherbet, slightly mounded up. Add the tops of the lemons that were cut off.
6. Freeze sherbet-filled lemons to harden. Keep frozen until ready to serve.
7. Serve on plates with doilies under the lemons. Place mint leaves or shortbread cookies beside them.
Variation: Cut an orange in half; remove orange pulp. Now you have two orange “bowls.” Add a scoop of sherbet to each, and freeze until ready to serve.
(Recipe adapted from The Gentle Art of Hospitality: Warm Touches of Welcome and Grace
by Alda Ellis, page 53.)
About Lydia Harris
Lydia E. Harris is happily married to Milt, her sweetheart for 48 years. She has two married children, five grandkids, and is the author of a Bible study, "Preparing My Heart for Grandparenting" (AMG Publishers, 2010 release). She's also a tea enthusiast and writes the column "A Cup of Tea with Lydia."
