3 lemons, halved lengthwise
1 pint lemon sorbet
6 ounces fresh blueberries
3 Tbsp Grand Marnier
6 mint sprigs for garnish
With a grapefruit knife core out each lemon half. If the cup does is not level, slice off a small piece off the bottom. Fill each lemon half with a rounded scoop of lemon sorbet.
Toss the blueberries with Grand Marnier. Spoon on top of the sorbet cups.
Garnish with mint sprigs.
Note: The lemon sorbet cups can be made and filled up to a week in advance. Wrap each filled lemon cup individually with plastic wrap and place in a ziploc bag and freeze until ready to serve.