Xanthan Gum Free Strawberry Sorbet with Honey & Lemon
Bright, jammy, and refreshingly tart, this strawberry sorbet is the kind of frozen dessert that tastes like summer in a bowl. Honey stands in for refined sugar, creating a naturally smooth sweetness that pairs beautifully with fresh lemon juice and zest, while a pinch of sea salt ties everything together. Many commercial sorbets and frozen desserts rely on stabilizers and thickeners to achieve their texture, but this one gets its silky consistency entirely from the blending and churning process — no additives needed. Straining the blended mixture through a fine-mesh sieve removes any fibrous bits, leaving you with a clean, vibrant base that churns up pale pink and perfectly scoopable. A touch of ground ginger is optional but adds a subtle warmth that makes the strawberry flavor pop even more. The result is a pure, fruit-forward frozen treat that feels indulgent without a single unnecessary ingredient in sight.
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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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