Cinnamon Free Strawberry Sorbet with Honey & Lemon
Few frozen desserts feel as purely refreshing as a fruit sorbet made with real, whole ingredients — and this one delivers big on that front. Ripe strawberries are blended with a simple honey syrup, bright lemon juice, and a hit of zest, creating a flavor that tastes like summer in every spoonful. The straining step is what sets this apart from a basic blended slush, giving you that silky, scoopable texture you'd expect from a proper sorbet. Store-bought frozen treats can be a minefield when you're avoiding certain spices, since warming blends and "natural flavors" often sneak into unexpected places — here, every ingredient is visible and intentional. The optional ground ginger adds a gentle warmth without any of the usual spice-blend concerns, and it's easy to leave out entirely if you prefer to keep things strictly simple. A short churn in the ice cream maker and a few hours in the freezer are all that stand between you and a bowl of pale pink, jewel-bright sorbet that looks as good as it tastes.
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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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