Chestnut Free Strawberry Sorbet with Honey & Lemon
Bright, juicy strawberries blended with honey, fresh lemon juice, and a whisper of zest — this sorbet is summer in a scoop. A quick honey syrup brings everything together with a natural sweetness that feels a little more interesting than plain sugar, and the optional pinch of ginger adds a subtle warmth that keeps each bite lively. Straining the blended mixture gives the final texture an almost silky smoothness, so you get that clean, glossy sorbet you'd expect from a good gelateria. Store-bought frozen desserts can be a minefield when you're navigating tree nut concerns, but every single ingredient here is straightforward and easy to verify. The ice cream maker does the heavy lifting, churning the mixture into a thick, pale pink mound that freezes up beautifully with a proper scoopable consistency. Pull it out of the freezer just five minutes before serving and it's ready to go — no fuss, no mystery ingredients, just pure fruit flavor.
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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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