A perfect dessert to impress your guests.
Take 4 large lemons. Slice off the bottom of each so it will sit flat. Cut off the lid of the lemon and set aside to use as a garnish. Using a paring knife cut around the inside of the lemon, removing the pulp. Scrape out the rest with a spoon until it is mostly clean. Fill with 2 small scoops of sorbet. You can make these ahead and place them on a sheet tray in the freezer. Garnish with a sprig of mint and the top of the lemon.
1 pint lemon sorbet (could also use raspberry)
4 large lemons
Mint for garnish