6 large lemons
1 envelope unflavored gelatine
1 cup granulated sugar
2 1/4 cups water Mint sprigs for garnish

With sharp knife, cut off 1/2 of each lemon from one end. Grate peel from top 1/3 pieces. Squeeze juice from all pieces of lemon to make approximately 3/4 cup. Discard tops. Remove all crushed pulp and membrane from lemon cups. Cut a thin slice off bottom of each so they can stand. Place in plastic bag. Refrigerate.

In 1-quart saucepan over low heat, cook gelatine, sugar and water, stirring constantly until gelatine is dissolved. Remove pan from heat. Stir in lemon juice and grated peel. Pour mixture into 9-inch square baking pan; cover with foil. Freeze about 3 hours until partially frozen.

Spoon into chilled bowl. With mixer at medium speed, beat until smooth, but still frozen. Return mixture to baking pan; cover. Freeze about 2 hours until partially frozen.

Spoon into chilled bowl and beat again. Freeze until firm. Let ice stand for 10 minutes. Scoop into lemon cups. Garnish with mint sprigs.