Squeeze the juice of 4 lemons and put it in a bowl. Place 12 shot glasses on a plate and cover them in lemon juice. Place them on the plate of sugar and cover the rim in sugar. Put them in the freezer.
Put the sherbet lemon sweets in a zip-loc bag and seal. Roll a rolling pin over the bag, being careful not to tear. Repeat until sherbet sweets are like shards of glass and all crushed up.
After two hours take the shot glasses out of the freezer and fill each half full with lemon sorbet and add a thin layer of sherbet to each freeze again.
Boil the lemonade and then follow instructions on jelly packet mix but use the lemonade instead of water.
Take the shot glases out of the freezer and fill the glass to the top and freeze again for 1 hour
Take the glasses out of the freezer and sprinkle a genourous amount of crushed lemon sherbet sweets and the remainder of the sherbet on top. Serve straight away.