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1
To make the lemon cups:.
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Trim a very thin slice off of the lemon bottoms so they'll sit sturdy when standing up.
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3
Cut off the top 1/3 of the lemon and reserve to cap the cups.
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4
Carefully hollow out each lemon with a teaspoon, turning and digging into the pith so the entire inside of the fruit comes out, take care to leave the lemon shell in tact.
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5
Chop and mash the lemon pulp and strain into a blender.
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6
(You should have about 1 cup of fresh lemon juice, reserve it for the filling.
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7
).
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8
Freeze the lemon cups in egg cartons, with their lids, at least 1 hour or up to overnight.
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The frozen shell will prevent the lemon ice from melting too quickly when you serve it.
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10
To make the ginger syrup:.
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11
Mix the sugar, water, and ginger in a pot over medium heat.
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12
Gently simmer and stir for 2 minutes until the sugar is dissolved and the ginger fragrant don't allow the syrup to boil or get dark.
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13
Remove from heat, cover, and steep until cool.
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14
Fill a blender with crushed ice, pour in the reserved cup of fresh lemon juice, add the ginger syrup (remove the big pieces of ginger), and process until slushy.
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15
Add the lemon zest and blend again.
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16
Freeze for 1 hour to firm it up a bit.
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17
Scoop the lemon ginger ice into the prepared lemon cups, garnish with mint leaves, top with the lemon cap, and serve.
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18
Serve in egg cups for a lovely presentation.
