Donna Hay: Lemon Sorbetto

Wash the lemons under very hot water, then pat dry.

Slice the top off each lemon and reserve.  

Scoop out the juice and flesh from the lemons and place in a bowl, reserving the shells. Remove the seeds and discard. You should have about 500ml of flesh and juice. 

Add the agave to the lemon mixture, stir to combine and pour into ice cube trays. Freeze for about 2 hours or until firm.  

Transfer the frozen lemon mixture to a blender with the ice and blend until smooth.  

Scoop the sorbetto into the reserved lemon shells and serve immediately with the reserved lemon tops, or freeze until ready to serve.  

Cook’s note:
To help your lemons balance on the plate, layer white (granulated) sugar over a lemon leaf, then place your lemons on top.  

Photography: Chris Court

Recipe and styling: Donna Hay