Hazelnut 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. A quick honey simple syrup brings a gentle sweetness that complements the fruit without overpowering it, while the lemon juice and zest keep things lively and fresh. Straining the blended mixture gives the finished sorbet a silky, elegant texture that feels far more impressive than the short ingredient list would suggest. Many store-bought sorbets and frozen desserts are produced on shared lines with tree nuts, making a homemade batch like this a genuinely stress-free option for anyone navigating those concerns. The optional pinch of ground ginger adds a subtle warmth that makes the whole thing feel a little more complex — worth trying at least once. After a few hours in the freezer, you're rewarded with scoops that are pale pink, perfectly smooth, and ready to serve straight from the container.
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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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