Serves 8

  • 8 very large lemons (about 3 pounds) with unblemished skin, plus the finely grated zest of 1 additional lemon, divided
  • ⅓ cup wildflower honey, plus more to taste
  • 4 cups sparkling water, chilled
  • 1 pint vanilla ice cream

Total time: 1 hour

Carefully cut off the pointed end (opposite the stem end) of each lemon, just enough so that it stands upright, making sure to cut only into the rind and not the juicy flesh. Next, cut the stem end, this time a little farther inward to reveal a 1½" to 2" diameter of flesh. Insert the top of a sharp paring knife where yellow flesh meets white pith and use a sawing motion to carefully cut around entire inner circumference of lemon. Working over a medium bowl, use a small spoon (preferably a grapefruit spoon) to scoop out flesh and juice. Transfer empty shells to a serving platter.

Muddle flesh and juice with a fork, then strain through a fine mesh sieve into a measuring cup. Transfer 1 cup of juice to a large pitcher and whisk in honey and zest. (Save remaining juice for another use.)

When ready to serve, stir sparkling water into lemon juice mixture, adding more honey to taste, if needed. Scoop a spoonful of ice cream into each lemon cup. Top with sparkling lemonade and garnish with a small drinking straw. Arrange on a tray and serve immediately, refilling with more lemonade as needed.


Next Story