Cut six lemons about ¼” into the body of the lemon to create the cups.

Gently carve out the pulp and juice and strain the juice through a sieve.

Place lemon cups, upright into an airtight container and freeze.

Zest remaining lemons and then, strain for additional juice.

Heat water and sugar in saucepan over medium heat until sugar is dissolved. Bring water to a light boil.  Remove from heat and cool completely.

Add all remaining ingredients to your cold ice cream/sorbet maker and churn for about 15 minutes until mixture is thick and slushy.

Scape sorbet into container and freeze for at least 4 hours, preferably overnight.

Scoop frozen sorbet into frozen lemon cups and freeze again for another hour. Remove from freezer just before serving.  

Garnish with a small mint leaf.