Lemon Sorbet Cups
Uses 1 box of Lemon Chalet Cremes™ Girl Scout Cookies®
Lemon Sorbet Cups Lemon Cups
Directions
• 1 box of Lemon Chalet Cremes Girl Scout Cookies
1. Cut off the top 1/3 of each lemon (not the stem end).
• 8 large lemons Lemon Sorbet • 1 /3 cup lemon zest (4 additional lemons) • 1-1/2 cups sugar • 1-1/2 cups water
Yields 8 servings
2. H ollow out each lemon by using a grapefruit knife (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer or blender. 3. M ake a slight shallow cut on the bottom of each lemon shell (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate. 4. F reeze the shells at least one hour. The frozen shell will prevent the sorbet from melting too quickly when you serve it. 5. In medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minutes. Add the lemon juice, stir well. 6. R emove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and place mixture in the freezer. 7. W hen mixture is semi-solid, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. 8. W hen ready to serve, layer each frozen lemon shell with cookie crumbles, then sorbet, and repeat. Garnish with one Lemon Chalet Cremes cookie. Serving Suggestions • Perfect for a dinner party dessert. • Can be prepared 3 days in advance.
Lemon Sorbet Cups
Lemon Sorbet Cups Lemon Cups
Directions
• 1 box of Lemon Chalet Cremes Girl Scout Cookies
1. Cut off the top 1/3 of each lemon (not the stem end).
• 8 large lemons Lemon Sorbet • 1 /3 cup lemon zest (4 additional lemons) • 1-1/2 cups sugar • 1-1/2 cups water
Yields 8 servings
2. H ollow out each lemon by using a grapefruit knife (being careful not to puncture the lemon). Remove juice and flesh and put it in your juicer or blender. 3. M ake a slight shallow cut on the bottom of each lemon shell (being careful not to cut through to the inside of the lemon). This will make them sit straight and not fall over when placed on a plate. 4. F reeze the shells at least one hour. The frozen shell will prevent the sorbet from melting too quickly when you serve it. 5. In medium saucepan over medium heat, combine sugar and water until sugar dissolves. Add lemon zest. Stir until mixture comes to a boil; boil 2 minutes. Add the lemon juice, stir well. 6. R emove from heat, cool, and strain. Pour cooled mixture into a shallow container, cover, and place mixture in the freezer. 7. W hen mixture is semi-solid, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. 8. W hen ready to serve, layer each frozen lemon shell with cookie crumbles, then sorbet, and repeat. Garnish with one Lemon Chalet Cremes cookie. Serving Suggestions • Perfect for a dinner party dessert. • Can be prepared 3 days in advance.
Lemon Sorbet Cups
