Wheat Free Strawberry Sorbet with Honey & Lemon
Bright, jammy, and refreshingly light, this strawberry sorbet is the kind of dessert that tastes like summer in every spoonful. Fresh or frozen strawberries get blended with a simple honey syrup, lemon juice, and zest for a flavor that's naturally sweet with just the right citrusy lift — no refined sugar, no dairy, and absolutely nothing that contains wheat. Because sorbet is inherently grain-free by nature, this recipe is a genuinely safe and satisfying option when you need a frozen treat without having to scrutinize a label. The optional pinch of ground ginger adds a subtle warmth that makes the strawberry flavor pop in a way that feels a little unexpected and totally addictive. Straining the blended mixture before churning gives the final scoop a silky, smooth texture that rivals anything you'd find at a specialty shop. Whether you're serving it at a dinner party or sneaking a bowl straight from the freezer on a Tuesday, this one delivers every single time.
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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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