Sorbet-Filled Lemons

1. To prepare the lemons, cut a quarter off the stem end. At the opposite end, cut just a thin slice through the rind only from the bottom, not cutting through to the fruit. This will keep the lemon level when serving. From the stem end trim away any fruit, leaving a small yellow “cap” about the size of a quarter and set aside.
2. Using a spoon, gently scoop the flesh from the lemons. Place the hollowed-out lemons upright on their stem ends on a baking sheet and put into the freezer.
3. Using your hands, squeeze the removed pulp to extract the juice and pass it through a fine-mesh sieve. You will need 1 cup of juice.
4. In a saucepan, stir together 1 cup water and the sugar, and cook over medium heat until the sugar is completely dissolved. Place in the refrigerator and let cool for at least 1 hour and up to 24 hours. Stir in the cup of lemon juice and the vodka. Pour into a baking dish large enough to hold the liquid and freeze for 24 hours. Alternatively, process the sorbet in an ice cream maker according to the manufacturer’s instructions. Fill each chilled, hollowed lemon with the sorbet, top with a “cap,” and place in the freezer to chill for at least 2 hours and up to 1 week.

From Paris to Provence, Childhood Memories of Food & France by Ethel Brennan & Sara Remington/Andrews McMeel Publishing, LLC