Lemon Ice in Lemon Cups
6 large lemons
1 envelope unflavored gelatine
1 cup granulated sugar
2 1/4 cups water
Mint sprigs for garnish
With sharp knife, cut off 1/2 of each lemon from one end. Grate peel from top 1/3 pieces.
Squeeze juice from all pieces of lemon to make approximately 3/4 cup. Discard tops.
Remove all crushed pulp and membrane from lemon cups. Cut a thin slice off bottom of each so they can stand. Place in plastic bag. Refrigerate.
In 1-quart saucepan over low heat, cook gelatine, sugar and water, stirring constantly until gelatine is dissolved. Remove pan from heat.
Stir in lemon juice and grated peel. Pour mixture into 9-inch square baking pan; cover with foil.
Freeze for about 3 hours until partially frozen.
Spoon into chilled bowl. With mixer at medium speed, beat until smooth, but still frozen.
Return mixture to baking pan; cover. Freeze about 2 hours until partially frozen.
Spoon into chilled bowl and beat again.
Freeze until firm.
Let ice stand for 10 minutes.
Scoop into lemon cups.
Garnish with mint sprigs.
Gelato, Granita and Ice Recipes