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Zucchini-Lemon Sorbet

Rated as 4.43 out of 5 Stars

"I was looking for a way to use up some zucchini, and I came up with the idea of turning it into a sorbet with lemon. It is beautiful and tasty! My son had no idea he was eating his least favorite vegetable!"
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1 h 35 m servings 153
Original recipe yields 4 servings (2 cups)


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  1. 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.
  2. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions to your desired consistency.

Nutrition Facts

Per Serving: 153 calories; 0.2 39.6 1.4 0 10 Full nutrition

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Read all reviews 4
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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 fir...

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 w...

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 ...

Incredibly easy and delicious! Refreshing and no veggie taste detected. Recipe does not yield much. I recommend you double or triple the amounts to make the efforts worthwhile. It would be g...