Lemon Cups

1. 1

   Scrape the 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them.

2. 2

   Measure 1 cup, reserving the rest for another use.

3. 3

   Use a melon baller to remove any remaining pulp.

4. 4

   Slightly trim the bottom of each lemon cup so it sits flat, then set them on a plate, cover, and place them in the refrigerator.

5. 5

   In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved.

6. 6

   Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.

7. 7

   Transfer the liquid to a mixing bowl and allow it to cool to room temperature.

8. 8

   Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight.

9. 9

   Use a fork to break up the ice, then stir it until fluffy.

10. 10

    Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you're ready to serve.

11. 11

    Garnish with a mint leaf and lemon zest before serving, if you like.

No additional tips available.