Raspberry Mango Sorbet in Lemon Cups
Lemons (There is enough sorbet to fill 4-6 lemons)
1/2 cup Frozen Raspberries
1/2 cup Frozen Mangos
1/2 cup Orange Juice (or crystal light orange drink)
To make lemon cups, cut top of lemon off. Using a grapefruit knife, cut lemon out being careful not to pierce the skin. Use a spoon to carefully scoop additional lemon out.
In a food processor, blend raspberries, mangos, and orange juice until smooth.
Spoon sorbet into lemon cups.
Cover with plastic wrap and place in freezer. Thaw for ten minutes before eating.