Zucchini-Lemon Sorbet

2 zucchini

½ cup lemon juice

1 tablespoon lemon zest

⅔ cup sugar

2 sprigs mint leaves

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.

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