Mint-ginger ice in lemon bowls

Ingredients:

• 8 large lemons
• 1.5 cups of sugar
• 2 tbsp of water
• 5 cm fresh ginger root, peeled and chopped
• Crushed ice
• Finely grated zest of 1 lemon
• Fresh mint leaves, for serving

Preparation:

1. Make lemon bowlsCut a very thin slice from the bottom of each lemon so they stand upright. Cut off the top third of the lemon and set aside to cover the bowls. Carefully scoop out the pulp from each lemon with a teaspoon, turning and scraping it out, being careful not to damage the peel. Puree the lemon pulp and strain it into a blender. You should have about 1 cup of fresh lemon juice; reserve it for the filling.
2. Place the lemon bowls in an egg carton and freeze, with the lids removed, for at least 1 hour or overnight. The popsicles will melt more slowly when served in frozen lemon bowls.
3. Prepare ginger syrupCombine the sugar, water, and ginger in a saucepan over medium heat. Simmer gently, stirring, for 2 minutes, until the sugar dissolves and the ginger is fragrant. Do not allow the syrup to boil or darken. Remove from heat, cover, and let steep and cool.
4. Fill a blender with crushed ice, pour in the reserved glass of freshly squeezed lemon juice, add ginger syrup (remove large chunks of ginger), and blend until snow-white. Add lemon zest and blend again. Freeze for 1 hour to set slightly. Divide the lemon-ginger ice among the prepared lemon bowls, garnish with mint leaves, and top with a lemon lid. For a unique presentation, arrange the lemon bowls in an egg carton. Serve with date bread.