Pescatarian Strawberry Sorbet with Honey & Lemon
Bright, sun-ripened strawberries blended with floral honey and a hit of fresh lemon make for a dessert that tastes like the best possible version of summer in a bowl. The honey syrup is made from scratch in just a couple of minutes, which means you're in full control of every ingredient — no mystery additives or artificial sweeteners hiding in the mix. A fine-mesh strainer step gives the final texture that silky, professional-quality smoothness that makes each spoonful feel genuinely luxurious. The optional ground ginger adds a subtle warmth that plays beautifully against the tartness of the lemon zest, so it's worth trying at least once. After churning in an ice cream maker and a few hours in the freezer, you end up with a pale pink, scoopable sorbet that looks as stunning as it tastes. It's naturally dairy-free and entirely plant-forward, so it fits effortlessly into a pescatarian lifestyle without any substitutions or compromises. Pull it out of the freezer 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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