Artificial Food Coloring Free Strawberry Sorbet with Honey & Lemon
Bright, fruity, and refreshingly simple, this strawberry sorbet is the kind of frozen dessert that tastes like summer in every spoonful. Store-bought sorbets and sherbets are notorious for sneaking in synthetic dyes to punch up their color, but here the gorgeous blush pink comes entirely from real strawberries — no artificial trickery needed. Honey stands in for refined sugar, lending a gentle floral sweetness that pairs beautifully with fresh lemon juice and zest, while a pinch of sea salt ties everything together. The optional ground ginger adds a subtle warmth that makes the whole thing feel a little more complex without any extra effort. Straining the blended mixture gives the final scoop a silky, smooth texture that rivals anything you'd find at a fancy gelato counter. It's clean, it's vibrant, and every single ingredient is something you can actually pronounce — which is exactly the kind of win this type of recipe is all about.
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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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