Zucchini-Lemon Sorbet


  • 2 zucchini
  • 1/2 cup lemon juice
  • 1 tablespoon lemon zest
  • 2/3 cup sugar
  • 2 sprigs mint leaves



  1. Cut the zucchini in half lengthwise and scrape out the seeds. Cut the zucchini into chunks and place into a blender along with the lemon juice, lemon zest, sugar, and mint. Puree until smooth, then strain into a bowl through a mesh strainer. Cover, and refrigerate 1-2 hours until cold.
  2. Pour the mixture into an ice cream maker and freeze according to manufacturer’s directions to your desired consistency.

Source : allrecipes.com


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