Hurray! The weather is finally warm enough for me to share a sorbet recipe with y’all. Mixing strawberries with lemon juice gives it that bright red flavor, and is a delicious treat on a hot summer day. The best part? It relies on natural sweetness of the berries and honey so there is no sugar involved.
I can’t wait to try it with other fruit like mangoes and peaches!
Strawberry and Honey Sorbet
From The Kitchn
Serves 2 to 4
1 pint (16 ounces) strawberries, hulled and quartered
1/4 cup honey
1 tablespoon vodka (or 1 teaspoon of bloomed powdered gelatin), optional
Juice from one lemon
1. Place the strawberries in a blender and puree until very smooth. Push the puree through a fine mesh sieve to remove some of the seeds. Whisk in the honey, vodka (if using), and lemon juice. (You want this to be on the sweet side since freezing will dull the flavor.
2. Cover and chill the mixture – this step is super important so don’t skip!
3. Once the strawberry mixture is completely chilled, pour into the ice cream maker and freeze according to manufacturer’s instructions. Return the sorbet to the freezer for a couple more hours to continue firming up.
Note: the vodka helps lower the freezing point of the sorbet, giving it a softer texture and preventing it from getting too hard.