Oats Free Strawberry Sorbet with Honey & Lemon
Bright, sun-ripened strawberries blended with honey, fresh lemon juice, and a whisper of zest — this sorbet is the kind of dessert that tastes like summer distilled into a single scoop. The base is beautifully simple: real fruit, a quick honey syrup, and a pinch of sea salt that makes every other flavor pop. Straining the blended mixture gives the finished sorbet a silky, jewel-toned texture that looks as stunning as it tastes. For anyone navigating grain sensitivities, frozen desserts can be a minefield of hidden thickeners and stabilizers, but every ingredient here is naturally clean and straightforward. The ice cream maker does the heavy lifting, churning the chilled mixture into something thick, pale pink, and gloriously scoopable. A touch of ground ginger is optional but genuinely worth trying — it adds a subtle warmth that plays beautifully against the tart lemon and sweet berries. Let it sit on the counter for five minutes before serving and it scoops like a dream.
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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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