Carrageenan Free Strawberry Sorbet with Honey & Lemon
Bright, juicy strawberries blended with honey, fresh lemon juice, and a whisper of zest — this sorbet is the kind of dessert that tastes like peak summer in every spoonful. The color alone is stunning, a soft pale pink that looks almost too pretty to eat. Many store-bought frozen desserts and sorbets sneak in carrageenan as a stabilizer or texture agent, which makes label-reading a frustrating chore for anyone avoiding it. This recipe skips all of that entirely — the silky, scoopable texture comes purely from the churning process and a simple honey syrup, no additives needed. Straining the blended mixture through a fine-mesh sieve gives it that smooth, refined finish you'd expect from a fancy scoop shop. The optional pinch of ground ginger adds a subtle warmth that plays beautifully against the tartness of the lemon and the sweetness of the berries. It's clean, it's elegant, and it's genuinely hard to believe something this good has such a short, honest ingredient list.
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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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