Courgette lemon sorbet

    Courgette lemon sorbet

    Recipe photo: Courgette lemon sorbet
    1

    Courgette lemon sorbet

    (6)
    2hr15min


    6 people made this

    About this recipe: I came up with this sorbet recipe when looking for a way to use extra courgette. It is beautiful and refreshing! My son had no idea he was eating his least favourite vegetable!

    Ingredients
    Serves: 4 

    • 2 courgettes
    • 125ml lemon juice
    • 1 tablespoon lemon zest
    • 125g caster sugar
    • 2 sprigs mint leaves

    Method
    Prep:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr15min 

    1. Cut the courgette in half lengthways and scrape out the seeds. Cut the courgette 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 sieve. 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 & ratings
    Average global rating:
    (6)

    Reviews in English (3)

    by
    37

    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 first I was concerned that the recipe doesn't specify exactly how much squash to use (size of squash can vary greatly!) but I think the measured amounts aren't critical here - just go by taste. My husband, who doesn't like to eat anything weird, said it was the best sorbet he ever tasted. We actually made two batches... the first batch we did not strain the pulp out (why waste the zucchini was my thinking)... It tasted fine, but took over a day to freeze to a scoopable texture. IT'S IMPORTANT TO USE FRESH SQUEEZED lemon/lime and freshly grated zest for best flavor. (When grating fresh zest, be very careful not to grate too deeply because the white part is bitter. A microplane grater really helps.) Also, do not add too much zest to the recipe or it can taste too intense. The amount stated in the recipe is perfect.  -  01 Sep 2008  (Review from Allrecipes US | Canada)

    by
    14

    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 was just right, but I didn't love the texture. I thought about thawing, straining, and refreezing, but I don't think I'd get enough liquid out of the pulp to bother.  -  23 Sep 2009  (Review from Allrecipes US | Canada)

    by
    13

    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 I'm stoked. I made a few modifications to the recipe. I filled my blender with peeled and seeded zucchini, added 3/4 c lime juice, about 2 t lime zest and 1/2 c fresh local honey. Blended, strained and froze. I omitted the mint as I didn't have any on hand. It came out perfectly tart and very refreshing for the hot summer nights. Nicely balanced and my little man LOVED IT! Had a few other friends try it before I told them what was in it and the consensus came back with an astounding "NOM!" followed by "Really? Zucchini?" Definitely going to add this one to my recipe box!  -  23 Aug 2011  (Review from Allrecipes US | Canada)

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