Zucchini-Lemon Sorbet

Zucchini-Lemon Sorbet

3
JohnC 0

"I was looking for a way to use up some zucchini, and I came up with the idea of turning it into a sorbet with lemon. It is beautiful and tasty! My son had no idea he was eating his least favorite vegetable!"

Ingredients

1 h 35 m servings 153 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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.
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Reviews

3
  1. 6 Ratings

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I was looking for ways to use up fresh zucchini & summer squash (aren't we all?!) so I had to try this.... It's great! I used yellow squash instead of zucchini, and lime instead of lemon. At fir...

The mixture wasn't at all juicy after blending, so I did what another reviewer suggested and did not strain out the pulp before freezing. The lemon and mint go well together, and the sweetness w...

I had a friend give me a giant zucchini and was looking for some fun stuff to do with it. I was pretty excited to try this recipe, besides if I can get my little man to eat veggies for dessert ...