Celery 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 every spoonful. The base comes together in a blender, gets strained to silky smoothness, and then churns into a pale pink sorbet that's genuinely stunning to serve. A pinch of sea salt sharpens all the fruit flavor, and the optional ground ginger adds a subtle warmth that makes the whole thing feel a little more interesting than your average scoop. Because every ingredient here is straightforward and naturally plant-based, there's zero guesswork about what's actually in it — no hidden additives, no complicated label-reading required. The honey syrup is made from scratch in just a couple of minutes, so you're fully in control of the sweetness from start to finish. It scoops beautifully after a short rest on the counter, making it just as easy to serve at a dinner party as it is to enjoy straight from the container on a Tuesday night.
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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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