Soy Free Strawberry Sorbet with Honey & Lemon
Bright, juicy strawberries meet floral honey and a double hit of lemon in this refreshing frozen dessert that tastes like peak summer in every spoonful. The ingredient list is beautifully short and completely whole-food — no stabilizers, no emulsifiers, nothing hiding in the fine print. That matters a lot when you're navigating store-bought frozen treats, which often sneak in soy-derived additives or lecithin as a texture aid. Here, a simple honey syrup does all the heavy lifting, giving the sorbet a smooth, scoopable consistency without any of that. Straining the blended mixture before churning is the secret to that silky, restaurant-quality finish. A pinch of sea salt sharpens the fruit flavor, and the optional ground ginger adds just enough warmth to make it feel a little more interesting than your average sorbet. It's the kind of effortless frozen dessert you'll want to keep stocked 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
- 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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