This Honey Lemon Strawberry Sorbet is a delicious and better for you dessert without refined sugar. It is easy to make with just 4 ingredients and so delicious!
I mentioned in a prior post that we adopted a bee hive. It is a fun project for the boys and a great way to get involved in helping to protect the bees from harmful chemicals.
The boys have been busy reading up on honey bees and we’ve all been really enjoying the honey that we got for participating in the adoption.
I’ll have some other honey recipes to share with you in the coming weeks, but since summer is in full swing I thought I would share this amazing Honey Lemon Strawberry Sorbet.
Doesn’t it look divine? It also tastes amazing.
As in I’m going to have to make it again because the boys devoured it and I only got a taste amazing.
It is a super simple recipe with just four ingredients. Perfect to whip up with your kids on a lazy summer day. (And easy enough that they can do most of the work.)
In continuing my obsession of cooking with essential oils, I used lemon oil to really pump up the lemon flavor. Feel free to use lemon zest and additional lemon juice if you don’t have a quality lemon oil on hand.
Oh, and if you would like to learn more about adopting a bee hive, go here to get more information!
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After looking closely at the quality, purity, and ethics of so many companies, I’ve fallen in love with both the company and their oils. They have a large line of organic oils and are serious about safety. Every single batch is tested to ensure purity!
Read my full Plant Therapy Review for why they are my go-to company.
If You Like This Honey Lemon Strawberry Sorbet You May Also Like:
- Raspberry Sherbet
- Mango Lime Sorbet
- Chocolate Mint Ice Cream Sandwiches
- Peppermint Ice Cream with Essential Oils
Honey Lemon Strawberry Sorbet
Ingredients
- 2 pounds strawberries hulled and quartered
- 1/2 cup honey
- Juice of 1 lemon
- 16 drops lemon essential oil
Instructions
- Place strawberries in a blender and puree until smooth. Return to blender and add honey, lemon juice and lemon oil. Chill covered for three hours.
- Once chilled, pour into the ice cream maker and freeze according to the manufacturer’s instructions. Once frozen, taste and add more lemon oil if desired. Place in a freezer safe container and freeze until hard.
Shannon Graham
Never made my own sorbet before! Looks amazing!