Walnut Free Strawberry Sorbet with Honey & Lemon
Few desserts feel as purely refreshing as a fruit sorbet made from scratch, and this strawberry version hits every note — bright, floral, and just tart enough to keep you coming back for another spoonful. A simple honey syrup replaces refined sugar, letting the natural sweetness of the berries shine through while adding a subtle depth that store-bought versions rarely achieve. Fresh lemon juice and zest sharpen the whole thing beautifully, and a pinch of sea salt ties it all together in a way that feels almost effortless. The optional ground ginger adds a gentle warmth that pairs surprisingly well with the strawberry and citrus if you're feeling adventurous. Straining the blended mixture before churning gives the final scoop a silky, clean texture that feels genuinely luxurious. It's the kind of dessert that looks impressive at a dinner party but asks very little of you in the kitchen — just a blender, an ice cream maker, and a little patience while it firms up in the freezer.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!