Lemon Cups

• 2 teaspoons lemon zest
• 4 -5 lemons
• 34 cup fresh lemon juice (from the lemons)
• 3 12 cups water
• 1 14 cups sugar
• mint leaf
• lemon zest

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

lemon zest, lemons, lemon juice, water, sugar, mint leaf, lemon zest

Taken from www.food.com/recipe/lemon-cups-164057 (may not work)