So the mind wanders with these sorts of things (creativity is all about the wandering) and a part of the original description had gotten stuck in my brain. Specifically, the “peel” part. Peel leads to citrus and I started to wonder what I could do with the lemons hanging out on the bar.
To make the lemon bowl, start by trimming each end of the lemon so you have a flat surface for the bowl to sit on.
You can buy a fancy garnishing tool (I do have them) but it may not always fit your project’s size. I just used a sharp pairing knife and cut a zig-zag all the way around. If I were doing more than just messing around, I’d probably measure and mark off equal increments–instead I just winged it. Inside each little point I cut a little window to dress up the lemon bowl.
The lemon should easily come apart at that point, but I did have to go back over a few places where I hadn’t completely cut through. Next you want to scoop out the lemon pulp and sections as best you can. A grapefruit spoon can be useful for this but the paring knife did really well, too. Make sure all the little windows are clear of pulp, rinse it and pat it dry.
I’ve fridge-tested my samples and they’ve done well in the refrigerator for several days. I even popped one in the freezer for a night just to see how it held up. It did great! They will dry out if they’re in there too long, but 3 or 4 days shouldn’t hurt. The little points did curve in a bit but that seems to be making the overall structure that much stronger.
Now, what to do with it?
Sorbet comes immediately to mind. Fancy dinners sometimes include a palate-cleansing course but you don’t need to go to that trouble. Some Italian ice, granita or even a minty ice cream would look great and taste even better when served in these fun lemon cups.
Still too cold for an icy dessert? Candies or nuts would be fun in them or, with Easter right around the corner, how about displaying your eggs in their own little basket?
When I was a little girl and we lived with my grandmother, we would do the customary egg-dying the day before and make sure every family member had an egg with their name on it. We’d leave the eggs in their cartons out on the counter when we went to bed and, in the morning, I’d wake up to them all arranged on a huge silver platter with that cellophane grass all around. It’s still one of my fondest childhood memories.
How cute would it be, then, to have personalized eggs at each place setting for the big family dinner? Placed in little lemon or lime cups that are so much more fun than those paper stands the dying kits come with and definitely eco-friendly. Plus, the pulp doesn’t have to go to waste if you turn it into fresh lemonade to serve with dinner!