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...
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...