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Refreshing Zucchini Lemon Sorbet: Easy 3-Ingredient Recipe

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This Refreshing Zucchini Lemon Sorbet is a surprisingly smooth and creamy frozen treat made with just three ingredients. It’s the perfect way to use up garden zucchini on a hot day, with a bright citrus flavor and silky texture that will impress everyone.

Ingredients

Scale
  • 2 medium zucchini (about 400g / 14 oz total)
  • 1/2 cup fresh lemon juice (about 2–3 large lemons)
  • 1/2 cup granulated sugar (100g)
  • Pinch of salt (optional but recommended)

Instructions

  1. Prep the zucchini: Wash the zucchini thoroughly. Trim off the ends. Grate them using the large holes of a box grater or the grating disc of your food processor. You should have about 2 cups of grated zucchini.
  2. Squeeze out the water: This step is crucial. Place the grated zucchini in the center of a clean kitchen towel or a piece of cheesecloth. Gather the corners and twist tightly over the sink. Squeeze firmly to remove as much liquid as possible. You will be shocked at how much water comes out. Set the squeezed zucchini aside.
  3. Juice the lemons: Roll your lemons on the counter to soften them. Cut them in half and juice them until you have 1/2 cup of fresh lemon juice. Strain the juice through a fine-mesh strainer to catch any seeds or pulp if you prefer a smoother sorbet.
  4. Blend everything together: In your blender, combine the squeezed zucchini, fresh lemon juice, and granulated sugar. Add the pinch of salt. Blend on high for 30-45 seconds until the mixture is completely smooth and the sugar has dissolved. The mixture should look pale green and slightly frothy.
  5. Chill the mixture: Pour the blended mixture into a bowl or measuring cup. Cover it and place it in the refrigerator for at least 1 hour, or until it is well chilled. This step helps the sorbet freeze faster and more evenly in the ice cream maker.
  6. Churn the sorbet: Pour the chilled mixture into your ice cream maker. Churn according to the manufacturer’s instructions. For most machines, this takes about 20-25 minutes. The sorbet will be soft and creamy, like a thick smoothie.
  7. Freeze to firm up: Transfer the churned sorbet to your freezer-safe container. Smooth the top with a spatula. Cover tightly and freeze for at least 2-3 hours, or until firm enough to scoop. If you freeze it overnight, let it sit at room temperature for 5-10 minutes before scooping.

Notes

Don’t skip squeezing the zucchini; excess water makes the sorbet icy. Adjust sugar to taste; freezing dulls sweetness, so the mixture should taste slightly sweeter than desired when frozen. For a no-ice-cream-maker method, pour the chilled mixture into a shallow dish and freeze, stirring every 30 minutes with a fork to break up ice crystals (repeat 3-4 times). For extra lemon flavor, add 1 teaspoon of finely grated lemon zest. The sorbet keeps well for up to 2 weeks in an airtight container; press plastic wrap onto the surface to prevent ice crystals.

Nutrition

Keywords: zucchini sorbet, lemon sorbet, 3-ingredient sorbet, vegan sorbet, gluten-free sorbet, no-cook dessert, summer dessert, garden zucchini recipe

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