Instructions: Wash lemons. Cut in half lengthwise and use a grapefruit knife or spoon to scoop out the pulp, leaving just the shell. Cut off just enough skin on the opposite side to make a flat bottom. Lemon shells can be frozen, covered. Save the lemon pulp for a pitcher of homemade lemonade.

In a medium bowl, combine ice cream and sherbet. Quickly spoon the mixture into shells and drizzle each with a little creme de menthe. Place shells close together in a freezer container and freeze until firm. This can be done a day ahead.

Serve frozen cups on a platter or on individual plates. Place mint leaves around the base of each cup and put 1 leaf on top for garnish. Serve at once.

The lemon cups are especially good with a slice of lemon cake.

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