Tree Nut 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. A quick honey simple syrup is the secret to a silky-smooth texture — it blends seamlessly with the fruit and keeps the sorbet scoopable rather than icy. Straining the blended mixture gives you that clean, jewel-toned finish you'd expect from a fancy restaurant, and the optional pinch of ginger adds a subtle warmth that makes the strawberry flavor pop even more. Store-bought sorbets can be a minefield of unexpected add-ins, but this one is built entirely from whole, recognizable ingredients you control from start to finish. The ice cream maker does the heavy lifting, churning everything into a pale pink, cloud-soft mound that firms up beautifully in the freezer. Pull it out just five minutes before serving and it scoops like a dream straight into bowls or glasses.
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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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