A year ago I emailed this recipe to myself and forgot about it, and now I just found the email. Based on the ingredients and measures, it probably came from the UK Guardian. Presumably it appealed to me because I like lemon and mint, which I grow. I was probably wondering if lime would work, similar to mojitos.
Ingredients
200g white caster sugar
400ml water
8 mint stalks
8 lemons, large
5g mint leaves
Instructions
1. Put the sugar into a small saucepan, add the water and the mint stalks and bring to the boil. Once the sugar has dissolved, remove the pan from the heat and set aside to infuse and cool.
2. Place the lemons on a chopping board. Remove a quarter of each lemon by taking a slice from tip to stalk from each fruit (NOTE: I don't understand this instruction. Perhaps they mean remove 1/4 of the rind before juicing and scraping out the interior, trying to make lemon boats for step 5 below). Using a lemon reamer or squeezer, remove the juice from each lemon. You need about 400ml of juice. Using a teaspoon, scrape out the skin and pulp from each lemon shell, then placed them on a tray and put them in the freezer.
3. Pour the lemon juice into a blender jug, add the mint leaves and process for a couple of minutes until the leaves are very finely chopped.
4. When the sugar syrup is thoroughly chilled, strain through a sieve to remove the mint stalks and stir in the juice. Pour into an ice-cream machine and churn until almost frozen. If you are making it by hand, pour the mixture into a freezer box and place in the freezer for 4 hours. Stir every hour to bring the frozen crystals around the edge to the middle. A regular stir will ensure an even texture.
5. Place the frozen lemon shells on a large serving dish. Tuck scoops of the frozen sorbet into the hollow of each lemon and serve immediately