Here's a lemon-based treat that is so good it will knock you over. It's accented with blue curaçao for a striking color. For something fun, serve the sorbet in scallop shells, which are sold at cookware stores.
Note:
If you do not have an ice cream maker, you can turn this mixture into a granita—an Italian frozen dessert. Place the bowl of the sorbet mixture directly in freezer. Freeze until semifirm, whisking occasionally, about 3 hours. Cover; freeze until solid, at least 6 hours or overnight. Using fork, scrape surface of granita to form crystals. Scoop into frozen coupes.
