Legume Free Strawberry Sorbet with Honey & Lemon
Bright, sun-ripened strawberries blended with honey and a generous hit of fresh lemon make for a sorbet that tastes like summer in every spoonful. The flavor is clean and vivid — sweet, tart, and just a little floral — with an optional pinch of ginger that adds a subtle warmth you didn't know you needed. Because the entire ingredient list is built around fruit, honey, and citrus, there's nothing here that could sneak in a legume-derived thickener or filler, which is exactly the kind of reassurance frozen dessert lovers often have to hunt for. A quick honey simple syrup keeps the texture silky and scoopable, while straining the blended mixture ensures a smooth, restaurant-quality result without any gritty bits. The ice cream maker does the heavy lifting, churning that gorgeous pale pink mixture into something thick and luscious before a few hours in the freezer finishes the job. Pull it out five minutes before serving and it scoops like a dream straight into bowls or glasses.
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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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