Recipes From Last Night – Lemon Cups


Lemon Cups
From our friends at Family Fun Magazine. This pucker perfect summer stunner was easy and the perfect topper to the baked ziti and ceaser salad last night. You do need to prep a day ahead as it really does best freezing overnight.
Ingredients
  • 2 teaspoons lemon zest
  • 4 to 5 lemons
  • 3/4 cup fresh lemon juice (from the lemons)
  • 3 1/2 cups water
  • 1 1/4 cups sugar
  • Mint leaves and lemon zest for garnish

Instructions
  1. Scrape the 2 teaspoons of zest from one of the lemons, then cut all of the lemons in half and juice them. Measure 1 cup, reserving the rest for another use.
  2. Use a melon baller to remove any remaining pulp. 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.
  3. In a medium saucepan, combine the water and sugar over medium heat, stirring until the sugar has dissolved. Bring the water to a boil, then add the lemon juice and zest and boil for 2 minutes.
  4. Transfer the liquid to a mixing bowl and allow it to cool to room temperature. Place the bowl in the freezer until the mixture begins to freeze, several hours or overnight. Use a fork to break up the ice, then stir it until fluffy.
  5. Spoon 1/2 cup of the slush into each lemon half, then cover them and freeze until you’re ready to serve. Garnish with a mint leaf and lemon zest before serving, if you like. Serves 8 to 10.
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