- 2 zucchini
- 1/2 cup lemon juice
- 1 tablespoon lemon zest
- 2/3 cup sugar
- 2 sprigs mint leaves
Directions
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.
Nutritional Information
Amount Per Serving Calories: 153 | Total Fat: 0.2g | Cholesterol: 0mg
It was delicious as is, but a little sweet. Next time (probably
tomorrow–it’s that good) we’ll cut the sugar to 1/2 cup.
