Lemon Ripieno Recipe

Time1h

Serves4

Lemon sorbetto served in its natural fruit shell.

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Ingredients

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1
Prepare the Lemon Shells
Cut the tops off the lemons and scoop out the insides with a spoon, being careful not to damage the shell. Reserve the lemon juice and pulp for later use.
2
Make the Lemon Sorbetto
In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar has completely dissolved. Remove from heat and allow to cool.
3
Mix Ingredients
In a mixing bowl, combine the cooled sugar syrup, reserved lemon juice, lemon zest, and a pinch of salt. Mix well.
4
Chill and Freeze the Mixture
Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Alternatively, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until fully frozen.
5
Fill the Lemon Shells
Once the sorbetto is ready, scoop it into the prepared lemon shells. Place the tops back on the lemons or leave them off for serving.
6
Serve
Serve the lemon ripieno immediately, or freeze until ready to serve.