1. Hot rinse 4 untreated lemons. Cut a lid generously small at the top of each, and cut a narrow slice small at the bottom to make the fruit stand up better. Squeeze lemons gently, being careful not to damage the peel (use the juice elsewhere). Cleanly scrape out the inside of the fruit with a sharp spoon.
2. Thaw 400 g lemon sorbet (ready-made) for 5 min. Pluck 5 stalks of basil (or mint or lemon balm) and chop finely. Mix with the sorbet, form into a piping bag and squirt into the lemons. Place lid diagonally on top, freeze for one night. Serve as desired on crushed ice and garnished with basil.
Related Recipes:
Moroccan Salt LemonsFor Moroccan salt lemons, first scrub the small lemons well under warm water. Place in a large jar, cover with...
Champagne SorbetFor the champagne sorbet, wash the citrus fruits thoroughly, peel them and remove the white skin if necessary...
Passion Fruit Chocolate Mousse CakeFor the passion fruit chocolate mousse cake, first prepare the cake base. Separate the eggs and beat the egg...
Dandelion Lemon SorbetFor dandelion lemon sorbet, clean the dandelion flowers very well. Squeeze the lemons and measure out the...
Pink Elderflower SyrupFor the elderflower syrup, pour pink water and wine into a large pot and place on the stove. Tip in the sugar...
Campari Sorbet with Lemon Jelly20 min (without freezing time), simple For the sorbet: Boil sugar with water, then cool. Pour freshly squeezed...
Iced Peach Soup with Lemon VerbenaFor the iced peach soup with lemon verbena, first boil a liter of water with the sugar the day before, remove...
Vegetables in Lemon Fennel Marinade – 06Squeeze lemons (1). Cut untreated lemon (2) into slices. Lightly crush fennel seeds in mortar. Pluck kitchen...
Apricot Sorbet with MintRemove the skin from the fruit and dice. Soften with sugar and one eighth of a liter of wine. Grind in a hand...
Moscato Fruits Terrine with Orange Foam and Its SorPreparation Terrine: (Attention: Prepare the day before) Soak the gelatine in cold water, let it melt in the...