Preparation

1. With a sharp pairing knife, cut about 1/2” off the top and about 1/4” off each lemon bottom.
2. Discard the bottom piece and save the top piece for a ‘lemon hat’ to be placed on top of the Ripieno when served.
3. Use the knife to cut into the top end to separate the lemon meat from the rind.
4. Massage the lemons by rubbing them back and forth in between both hands to soften the interior for easier removal.
5. Use a teaspoon to scoop out the lemon meat Be sure to remove everything down to the rind.
6. Once the shells are empty, place them in a bowl in the freezer until frozen solid, approximately 30 minutes.
7. Remove the lemon shells from the freezer, place each in a martini glass or small bowl.
8. Place two scoops of lemon sorbet into each lemon shell.
9. Add a sprig of mint and drizzle 2 oz. of Limoncello over each Ripieno.
10. Place a ‘lemon hat’ on each, serve and enjoy!