- 1 1⁄3 cups superfine sugar
- 1 ¾ cups water
- Juice of 6 lemons (cut the lemons in half through the center)
- Grated zest of 2 lemons
Pour the sugar and water into a saucepan and place over medium heat. Bring to a boil, stirring every few minutes until all the sugar has dissolved.
Take off the heat and stir in the lemon juice and zest. Pour into a large plastic container and let cool.
Once cooled, put the sorbet in a freezer, stirring every 30 minutes so that no large ice crystals form.
While the sorbet is setting, scoop out the fibers from the halved lemons and slice off just enough of the bottoms of the lemons so that they will stand upright. Put in the freezer.
Once the sorbet has set, scoop into the frozen lemon cups and serve straight away.