Almond Free Strawberry Sorbet with Honey & Lemon
Bright, juicy strawberries meet floral honey and a double hit of lemon in this refreshing frozen dessert that tastes like summer in a bowl. The process is straightforward — a quick honey syrup, a spin in the blender, a pass through a fine-mesh strainer for that silky-smooth finish, and then the ice cream maker does the heavy lifting. A pinch of sea salt sharpens all the fruit flavor, and the optional ground ginger adds a subtle warmth that makes each spoonful feel a little more interesting than your average scoop. Store-bought sorbets can be a minefield when you're avoiding tree nuts, since shared production lines and "may contain" warnings are everywhere on the label. Making it from scratch with these clean, simple ingredients means you know exactly what's in the container. The pale pink color alone is enough to make everyone at the table excited, and the texture — soft, scoopable, and light — is genuinely impressive for something this easy to pull together at home.
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Learn more →Ingredients
4 servings
- 1 lb fresh or frozen strawberries, hulled and halved
- ¼ cup honey
- ¼ cup water
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 pinch fine sea salt
- ¼ tsp ground ginger (optional)
Instructions
- 1
Combine the honey and water in a small saucepan over medium heat, stirring until the honey is fully dissolved, about 2 minutes. Remove from heat and let the syrup cool to room temperature, about 15 minutes.
- 2
Add the strawberries, cooled honey syrup, lemon juice, lemon zest, salt, and ground ginger (if using) to a blender or food processor. Blend on high until completely smooth, about 1 minute.
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