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1
Process raspberries in a blender or food processor until smooth, stopping to scrape down sides. Press mixture through a wire-mesh strainer into a bowl, using the back of a spoon to squeeze out juice. Discard pulp and seeds. Cover sauce, and chill until ready to serve.
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2
Place 12 foil baking cups in muffin pans; discard paper liners in cups.
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3
Beat whipping cream at medium-high speed with an electric mixer until soft peaks form. Reduce speed to medium-low, and gradually add lemonade concentrate, sweetened condensed milk, and lemon juice, beating until blended. Increase speed to medium-high, and beat until stiff peaks form. Spoon into 12 foil baking cups in muffin pans by heaping 1/3 cupfuls. Freeze at least 1 hour or until whipped cream mixture is firm.
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4
Place on serving plates, and let stand at room temperature 10 to 15 minutes or until slightly softened. Serve with Raspberry Sauce. Garnish, if desired.
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5
Note: For testing purposes only, we used Minute Maid Frozen Concentrate for Lemonade. To make ahead, freeze as directed for 1 hour; cover whipped cream mixture in pans or lemon cups with plastic wrap. Wrap pans or lemon cups securely with heavy-duty aluminum foil. Freeze pans up to 4 days and lemon cups up to 1 day.
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6
How to Make a Lemon Cup: Cut stem end off each lemon (top one-third of lemon). Save tops to garnish plates, if desired. Cut a small slice off bottoms of lemons to allow them to stand upright. Run a grapefruit knife around lemon between the peel and pulp, loosening pulp. Scoop out pulp with a spoon. Remove excess juice from inside shells by scraping against the sides with a spoon.
