Low Iodine Strawberry Sorbet with Honey & Lemon
Bright, fruity, and refreshingly simple, this strawberry sorbet is the kind of dessert that feels indulgent without any of the usual dietary stress. For anyone navigating a low-iodine eating plan, frozen treats can be surprisingly tricky — dairy, food dyes, and certain additives are common culprits hiding in store-bought options. This recipe sidesteps all of that with a clean, short ingredient list: fresh or frozen strawberries, honey, lemon juice, lemon zest, a pinch of sea salt, and an optional hint of ground ginger. The honey syrup comes together in minutes and gives the sorbet a floral depth that plain sugar just can't match. Straining the blended mixture before churning ensures a silky-smooth texture with no seeds or fibrous bits getting in the way. The result is a pale pink, scoopable sorbet that tastes like peak summer strawberry season — tart, sweet, and completely satisfying. It's the kind of make-ahead dessert you'll want to keep stashed in the freezer 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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