Lemon Dessert Simple

Ingredients

• 4 large organic lemons
• 250 ml lemon sorbet (ready-made, frozen)
• 5 stems mint
• 150 g Yogurt (3.5% fat)

Instructions

1. 1.

   Wash lemons hot, dry them and roll lightly on the work surface with gentle pressure.

2. 2.

   Cut a slightly slanted lid on each top and a thin slice on the undersides for support surfaces.

3. 3.

   With hands carefully squeeze lemons over a bowl, avoiding damage to the peel, and catch the juice.

4. 4.

   Poke out the flesh: use a melon baller to gently remove the pulp without harming the skin. (Use pulp elsewhere.)

5. 5.

   Take lemon sorbet from freezer and let thaw 5-8 minutes. Meanwhile wash mint, shake dry, pluck leaves and finely chop.

6. 6.

   Add sorbet to another bowl. Mix in mint with 2 tbsp lemon juice and yogurt. Whisk well with a whisk.

7. 7.

   Transfer mixture into a disposable squeeze pouch and fill lemons. Replace lids and freeze for 5-6 hours. Serve chilled.