Lemon sorbet

• 10 lemons
• 3 cups cold water
• 1 1/2 cups sugar
• 1 cup lemon juice
• 1 teaspoon grated lemon rind
• 1 egg white
• 10 sprigs mint

1. With a sharp paring knife, cut off the tops of the lemons (about one inch).
2. With a teaspoon, remove the pulp from the lemons, being careful not to damage the shells.
3. Extract the juice from the lemon pulp by pressing it through a sieve into a bowl.
4. Reserve one cup of the juice.
5. Put lemon shells including tops on a tray in the freezer.
6. To make the sorbet, combine water and sugar in a heavy saucepan, and bring mixture to a boil.
7. Boil for three minutes.
8. Remove saucepan from heat and add lemon juice and lemon rind.
9. Allow to cool.
10. Put mixture into sorbet machine and freeze according to manufacturer's instructions.
11. Beat the egg white and fold into the sorbet.
12. Store in freezer.
13. Just before serving, fill the lemon shells with the sorbet, decorate each with a mint leaf, and replace the tops.

lemons, cold water, sugar, lemon juice, lemon rind, egg, mint

Taken from cooking.nytimes.com/recipes/6103 (may not work)