Ingredients
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4 medium lemons
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2 cups lemon sorbet
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1 1/2 cups lemon-lime soda
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Mint, for garnish
Steps
1
With a serrated paring knife, trim a thin slice off bottom rinds of lemons so they sit flat. Trim top quarter off tops of lemons.
2
With same knife, cut around edge of flesh just inside rinds, making sure not to pierce sides or bottoms of lemons. With a melon baller, scoop out the lemon, reserving for another purpose.
3
Scoop the sorbet into lemon cups, then freeze. When ready to serve, slowly drizzle soda over sorbet. Garnish with mint.
Tips
Squeeze all the juice from the reserved lemon insides and freeze in ice cube trays for later use.
