Coconut 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 simple syrup brings everything together with a natural sweetness that feels a little more interesting than plain sugar. The optional pinch of ground ginger adds a subtle warmth that makes the strawberry flavor pop in a way you won't expect but will absolutely love. Many store-bought frozen desserts sneak in coconut-derived ingredients or coconut cream as a base, so making your own is the cleanest way to stay worry-free without sacrificing anything. Straining the blended mixture gives the final texture a silky, almost luxurious smoothness before it ever hits the ice cream maker. Once churned and frozen, it scoops beautifully into a pale pink, jewel-toned mound that looks as good as it tastes. Let it sit on the counter for just five minutes before serving and it's absolutely perfect.
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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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