Morning Glory VIne

Morning Glory VIne

Monday, July 25, 2011

Summer Surprise

As most experienced gardeners know, if you plant zucchini, you will get zucchini...and probably more than you want. I've spent the last month or so trying to make the most of my zukes (thank you to my friends). This past weekend, I found a fabulous recipe for this most-prolific plant... Zucchini-Lemon Sorbet. This is the surprise of the summer for me, and I can't wait to share it with you!

The recipe is really easy. The only snag I ran into was not owning an ice cream maker. But I found this work-around on the internet, which worked just fine! After all, they made frozen goodies long before there was ever an ice cream machine. See photos below...
1. Start with fresh zucchini, like this one shown above from my garden.
2. Grate the zucchini, then puree with lemon juice, lemon zest, sugar and peppermint in blender or food processor. NOTE: I sifted mixture 3-4 times to make consistency smoother for freezing.
3. Place bowl of mixture in freezer on top of tray of ice; stir vigorously with whisk every 30-45 minutes to break up ice crystals.
4. Sorbet should be ready in 3-4 hours. I let mine freeze overnight and then used a hand mixer to puree once again to a smoother consistency. Makes for more enjoyable eating...

Bon Appetit!


  1. I love the presentation in the glass bowl with the little purple flowers! And such an inventive and fresh idea! Looking forward to the next post!!

  2. @The Graduate - glad you like it. Those little purple flowers are edible too, by the way.