How to Make Mini Lemon Bowls for Ice Cream
These adorable lemon bowls turn an easy summer dessert into super chic party food. All you need are a few knives and a melon baller or spoon to create these single-serve cups. I love the yellow contrasting with the raspberry sorbet. Though they don't make for the biggest ice cream bowls. If you want larger ones, you could of course use oranges or grapefruits using the same technique.
Step 1: Wash the lemons and slice each one in half. Cut off a small slice on each end so the cups will stand up straight. One bag of lemons is plenty, as one whole lemon produces 2 cups.
Step 2: Use a pairing knife to cut around the inside edge to break up the membrane. This makes it so much easier to clean out the pulp. I found that my bird's beak pairing knife was perfect for the job, but you can use any small sharp knife.
Step: Use a melon baller or spoon to scoop out the pulp and seeds. Don't cut all the way down to the pit on the bottom, because you might end up making a hole in the bottom, though you do need to get as much of the pulp out as possible and make sure the inside is thoroughly dry before you add the ice cream. If you don't, you'll wind up with a watery mess.
Step 3: Just before serving, spoon a scoop into each lemon cup and serve with a small ice cream spoon. Enjoy!
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