Lemon sorbet in lemon bowls

Ingredients:

• 12 lemons
• 2.5 cups of water
• 2 tbsp. + 2 tbsp. sugar
• Special equipment: ice cream maker with a capacity of 1.5 l.

Preparation:

1. Combine water and 2 cups of sugar in a small saucepan. Bring to a boil over high heat and cook until the sugar is completely dissolved. Remove from the heat and cool completely.
2. Place a strainer over a 2 tbsp measuring cup.
3. Cut the top quarter off 8 lemons, then slice a very thin slice off the bottom to create a flat base. Squeeze the lemon tops into a measuring cup; discard the bottom and top rinds.
4. Stand the cut lemon upright and use a small knife to run a small knife around the inner edge of the rind to separate the pulp from the rind. Then, insert a spoon into the cut lemon and scoop out all the pulp, leaving only the lemon "cup." Place the pulp in a strainer placed over a measuring cup and squeeze out all the juice. Repeat with the remaining 7 lemons. Freeze the lemon cups until ready to serve.
5. Zest and juice the remaining 4 lemons; set aside 1 tablespoon of zest for the topping. You'll need 2 tablespoons of freshly squeezed lemon juice; if you have too much, refrigerate or freezer the excess and use it in other recipes.
6. Mix the cooled sugar syrup with 2 tablespoons of lemon juice. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to an airtight container and freeze for at least 2 hours before serving.
7. In a small bowl, combine the reserved lemon zest and the remaining 2 tablespoons of sugar. Spread the mixture evenly over the bowl and set aside for 30 minutes to dry slightly.
8. When ready to serve, spoon the sorbet into frozen lemon bowls and sprinkle with candied lemon zest. Serve immediately.