Zucchini-Lemon Sorbet

Yield

2 cups

35

0

2: zucchini

1/2 cup: lemon juice

1 tablespoon: lemon zest

2/3 cup: sugar

2 sprigs: mint leaves

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.

Pour the mixture into an ice cream maker and freeze according to manufacturer's directions to your desired consistency.

Calories: 153 kcal

Carbohydrates: 39.6 g

Cholesterol: 0 mg

Fat: 0.2 g

Fiber: 1.4 g

Protein: 1.4 g

Sodium: 10 mg