Rice Free Strawberry Sorbet with Honey & Lemon
Bright, sun-ripened strawberries meet floral honey and a double hit of lemon in a frozen dessert that tastes like summer in a bowl. The base is blended completely smooth, strained for a silky finish, and churned into a pale pink scoop that's genuinely hard to stop eating. There's no grain, no starch, and no filler here — just fruit, a simple honey syrup, and a pinch of sea salt that makes every other flavor pop. A touch of ground ginger is optional but quietly brilliant, adding a warm undercurrent that keeps the sweetness from feeling one-dimensional. Because sorbet can sometimes sneak in unexpected thickeners or stabilizers when you buy it pre-made, knowing exactly what went into your batch is a real comfort. The process is straightforward — make the syrup, blend, strain, chill, and churn — and the payoff is a scoopable, restaurant-worthy dessert you made entirely from scratch.
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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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