Like most allotmenteers, we've been having a courgette glut this year. I've used these babies in pretty much any recipe I could think of and slowly getting bored. Yesterday I happened to see a recipe in the Times for a courgette sorbet and I instantly loved the idea. As we were planning a picnic with friends I wasnt sure the frozen sorbet would really work so I improvised a bit and added a couple of my own ingredients- gelatine and rum. The result was tasty. Different but tasty. Here is what I did.
I chopped a couple of small courgettes and pureed them in a blender with 1/4 cup of lime juice. I then added caster sugar, rum and a few mint leaves and blended the mixture again. In a small saucepan I added 1/4 cup of water and added two gelatine leaves. I simmered this so as to melt the gelatine leaves completely. I then added the gelatine mixture to the green mix in the blender, blended a couple of more times before pouring them into jelly moulds and freezing them. To serve, garnish with a mint leaf and a top with a teaspoon of rum!
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