High Fructose Corn Syrup Free Strawberry Sorbet with Honey & Lemon
Few frozen desserts feel as purely summery as a scoop of bright, jewel-toned strawberry sorbet, and this one delivers serious flavor with nothing artificial in sight. Most store-bought sorbets and sherbets sneak in corn syrup as a cheap sweetener and texture booster, so making your own is really the only way to know exactly what you're eating. Here, raw honey steps in as the sweetener, dissolving into a simple syrup that keeps the texture smooth and scoopable while adding a subtle floral depth that plain sugar just can't match. Fresh lemon juice and zest cut through the sweetness and make the strawberry flavor pop, and a pinch of sea salt ties everything together — with optional ground ginger for a gentle, warming kick. The straining step is worth every second, giving you that silky, restaurant-quality finish rather than an icy, chunky texture. After a spin in the ice cream maker and a few hours in the freezer, you've got a dessert that's clean, refreshing, and genuinely impressive to serve.
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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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