lemon sorbet with marinated blueberries

Ingredients:

3 lemons, halved lengthwise

1 pint lemon sorbet

6 ounces fresh blueberries

3 Tbsp Grand Marnier

6 mint sprigs for garnish

Directions:

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.

Serves 6