eatingworks
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Slice the bottom of the lemon and 1/3rd of the top off. Use a pairing knife to slice the flesh away from the pith. Scoop out the lemon flesh with a melon baller or a spoon. Place rinse the lemons out with water and place them in the freezer. –
Heat up water and monk fruit crystals in a small sauce pan. Allow mixture to simmer util the crystals dissolve. Add the lemon zest to the simple syrup and allow it to rest until it cools to room temperature. –
Transfer the lemon flesh to a nut milk bag and squeeze the juice out. Discard the pulp. Combine the lemon juice with the simple syrup. Strain the zest out of the syrup.
Place the mixture into a freezer safe container and allow to freeze for 4 hours. Transfer mixture to a food processor to churn. Spoon the churned lemon zest into the lemons and garnish with a mint leaf. Return to the freezer prior to serving.