Lemon & Orange Sorbets in Citrus Cups

By shauna

Ingredients

• Lemon Sorbet:
• 11/2 C. Water
• 11/4 C. Sugar
• 1 Heaping Tbsp. Grated Lemon Zest
• 11/2 C. Lemon Juice ( from about 6 Lg. Lemons )
• 2 Tbsp. Limoncello
• Orange Sorbet:
• 11/2 C. Water
• 1 C. Sugar
• 1 Heaping Tbsp. Grated Orange Zest
• 11/2 C. Orange Juice ( from about 5 Lg. Oranges )
• 2 Tbsp. Orange Liquer ( optional )

Details

Servings 8

Preparation

Step 1

To make the lemon sorbet: In a sm, heavy saucepan, combine the water & sugar. Bring to a boil over med-high heat & cook, stirring occasionally, till the sugar dissolves & the mixture is clear, 1-2 min. Remove the syrup form the heat, add the lemon zest, & let stand for 20 min. Pour the lemon juice & Limoncello ( if using ) into the syrup. Cover & refrigerate till chilled, about 2 hrs. Pour the mixture into an icecream maker & process according to directions. Transfer to a freezer-safe container. Cover & freeze till firm, at least 3 hrs. To make Orange Sorbet: Follow directions for the lemon sorbet. Cut a very sm. piece ( about 1/8-in. thick ) from the bottom of each fruit so it will stand upright. Do not pierce the flesh. Cut off the tops of the fruits & set aside. ( These will be the lids. ) Using a tsp. or a grapefruit spoon, scoop out the flesh from the fruits so only the rind remains; reserve the flesh for another use. Freeze the citrus tops & cups till firm, about 1 hr. Scoop the sorbets into the citrus cups & freeze till ready to serve. To serve, cover each of the citrus cups with it's top.