Lactose Free Strawberry Sorbet with Honey & Lemon
Bright, jammy, and refreshingly light, this strawberry sorbet is the kind of frozen dessert that tastes like summer in every spoonful. Honey stands in for refined sugar, lending a floral sweetness that pairs beautifully with fresh lemon juice and zest, while a pinch of sea salt pulls all the flavors into sharp focus. Because it's built entirely from fruit, honey, and a few pantry staples, there's no dairy anywhere in the picture — no swaps needed, no label-reading required. A fine-mesh strainer gives the base a silky, smooth texture before it ever hits the ice cream maker, so the final scoop is clean and elegant rather than icy or grainy. The optional ground ginger adds a subtle warmth that makes the strawberry flavor feel a little more complex without overpowering the fruit. It churns up a gorgeous pale pink and scoops like a dream straight from the freezer after a short rest on the counter. This is the kind of recipe you'll want to keep on rotation all season long.
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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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