Lemon Sorbet Served in a Lemon

Rinse two lemons with hot water and cut the zest from the lemons. Bring the lemon zest, sugar and wine to a boil while stirring. Let stand for 5 minutes off heat. Let cool and pour through a sieve.

Cut the lemons in half and squeeze the juice. Set aside four lemon top and bottoms. Whip the cream. Whip the egg whites until stiff. Pour the lemon juice into the wine and sitr in the whipped egg whites. Fold in the cream and lemon balm. Pour the mixture into a shallow, metal bowl and freeze for about 4 hours, stirring every hour with a spoon. Alternatively, place the sorbet in an ice cream machine and spin according to the manufacturer's directions.