Ingredients and Weight:
- 2 medium zucchini (350 grams)
- 1 cup granulated sugar (200 grams)
- 1/2 cup lemon juice (120 milliliters)
- 1/4 cup finely chopped fresh mint (5 grams)
- 2 tablespoons vegetable oil (30 milliliters)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Wash and trim the zucchini. Cut into 1-inch cubes.
- Heat the vegetable oil in a large skillet over medium heat. Add the zucchini cubes and cook until tender and lightly browned, about 10 minutes.
- Transfer the zucchini to a blender. Add the sugar, lemon juice, and chopped mint. Puree until smooth.
- Pour the puree into a metal baking pan and freeze for at least 1 hour until set.
- Using a fork, scrape the frozen puree into a bowl and stir to break up any ice crystals.
- Freeze for another 30 minutes before serving.
Nutritional Information (per serving):
- Calories: 125
- Fat: 2 grams
- Protein: 2 grams
- Carbohydrates: 28 grams
- Sugar: 20 grams
Dish Characteristics:
- Light and refreshing
- Sweet and tangy
- Perfect for summer or as a palate cleanser
- Can be garnished with fresh mint or lemon zest for additional flavor
User Comments:
- "This sorbet is incredible! It's so light and refreshing, with just the right balance of sweetness and tartness."
- "I love the subtle flavor of zucchini. It adds a unique touch to this classic dessert."
- "This is the perfect healthy treat to enjoy on a hot summer day."
Special Precautions and Tips:
- If you don't have a metal baking pan, you can use a glass pan lined with parchment paper.
- To speed up the freezing process, you can divide the puree into ice cube trays before freezing for the first time.
- Serve the sorbet as soon as it's scraped to prevent it from melting too quickly.
