Cut a third off the top of each lemon where the point is, save the tops.

Slice a shallow cut on the bottom so it can sit up straight and flat being careful not to cut through to the inside.

Hollow out each lemon with a pairing knife then scoop out with a spoon then use a lemon reamer to smooth it out inside, reserve pulp and juice for something else.

Put them single layer into an airtight container and into the freezer until nice and hard along with the tops.

Take your sorbet out of the freezer and set it on the counter so it can defrost and soften a little.

The mascarpone can be close to room temp for easy no lump blending.

In a food processor place the sorbet and the mascarpone, give it a whirl until it's nice and smooth.

Place back into a container, add the zest and freeze it until hard again, overnight or longer is good.

When both things are nice and frozen just fill the shells with the sorbet mix and place the tops back on.

At this point you can put them back into the freezer in a covered container until ready to serve.

Serve them on pretty individual plates or martini glasses, garnish with one mint leaf on top.