Make Lemon Bowl

1. Rinse and scrub off lemons.

2. Cut the top ¼ to 1/3 off of the lemons. This will be the lid. Cut a small amount off the bottom, just enough to make a flat surface for the lemon to stand upright.

3. Use a pairing knife, scissors, or both to separate the lemon flesh from the shell. Use a spoon to scoop out the pulp and juice. You may use the pulp and juice to make the lemon sorbet. Just squeeze the remaining juice out of the pulp.

4. Place the lemon shells and lids into the freezer for 4 hours, preferably overnight.

Make the Lemon Sorbet

1. Squeeze juice out of the lemons so that you have a ½ cup.

2. Add water and sugar into a small saucepan. Cook over medium heat, just until the sugar dissolves, stirring occasionally. Remove from the heat.

3. If you would like to use mascarpone cheese, add the mascarpone cheese to a large bowl. Whip for a minute or so to lighten the texture of the mascarpone cheese. Pour the lemon syrup over the mascarpone cheese and whisk to combine. The syrup should melt the cheese.

4. Pour the sorbet (with or without the mascarpone cheese) into an 8×8 container OR, if you plan to have leftovers, pour into one large or two medium containers with lids. Do not put the lids on the containers until the sorbet is frozen solid.

5. Every 45-60 minutes, stir the sorbet mixture. This helps prevent large ice crystals from forming. Do this until the mixture is nearly as firm as desired. The mixture takes roughly 4 hours to freeze. You can make this the night before and allow to freeze overnight (stirring every 45-60 minutes for the first 4 hours).