Bright, ripe strawberries get blended into a silky puree with lemon juice and zest, then strained until perfectly smooth before hitting the ice cream maker. A whisper of ground ginger and a pinch of salt round out the flavor, keeping the focus on that vivid berry sweetness rather than anything heavy or cloying. Once churned, it freezes up into a pale pink, scoopable sorbet with a clean, refreshing finish that tastes like summer in a bowl. It's an easy make-ahead treat, and it's a genuinely solid pick for a vegan freezer stash. Serve it straight up in a glass or spoon it over fresh fruit for a light, fuss-free dessert.
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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.
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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