25 May 2009
|Lemon sherbet||1 Pint|
|Candied lemon peel/Preserved mixed fruit||1⁄2 Cup (8 tbs), finely diced|
Cut lemons in half and hollow out both sides.
Mix softened sherbet and candied lemon peel; spoon into shells.
Place lemon halves together and freeze at least 2 hours.
Serve on glossy green leaves.
Frozen Lemons Recipe