| 1. | Slice tops off of lemons to make toppers. Scoop out insiders of lemons and strain to create 1 cup of juice. Discard pulp and reserve excess juice for future use. |
| 2. | Place empty lemon shells and toppers on baking sheet and place in freezer until filling is ready. |
| 3. | In small saucepan over low heat, heat water, mint, and sugar to boiling. Boil 2 to 3 minutes, or until sugar dissolves. Remove from heat; strain Set aside to cool. Remove and discard mint leaves. |
| 4. | Add lemon juice to cooled syrup mixture. Freeze syrup mixture at least 4 hours, or overnight. |
| 5. | When mixture is frozen, place in food processor and process until creamy. Fold in raspberries and freeze at least 3 hours. |
| 6. | To assemble dessert, pack lemon-raspberry filling into frozen lemon shells. Place toppers on; return to freezer until ready to serve. |
