Gelatin Free Strawberry Sorbet with Honey & Lemon
Bright, sun-ripened strawberries blended with floral honey and a generous hit of fresh lemon juice make for a frozen dessert that tastes like summer in every spoonful. Many store-bought sorbets and frozen treats sneak in gelatin as a stabilizer or texture agent, so making your own is the cleanest way to guarantee what's actually in the bowl. Here, a simple honey syrup does all the work of creating a smooth, scoopable texture — no animal-derived thickeners needed. The lemon zest adds a fragrant lift that keeps the sweetness from going flat, and a pinch of sea salt quietly ties everything together. Straining the blended mixture before churning is the secret to that silky, professional finish you'd expect from a proper gelato shop. A whisper of ground ginger is optional, but it adds just enough warmth to make the strawberry flavor pop in an unexpected way. This is the kind of effortless, crowd-pleasing dessert that disappears fast — so you might want to make a double batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!