This is such a lovely and summery recipe (made so much better if you buy the strawberries in-season).


  • 1 pint fresh strawberries, hulled and quartered
  • ¼ cup honey or agave nectar
  • 1 lemon juiced


  • 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 and lemon juice. Cover and chill the mixture.
  • Once the strawberry mixture is completely chilled, pour into the ice cream maker and freeze according to the manufacturer's instructions. Return the sorbet to the freezer for a couple more hours to continue firming up.

Makes 2-4 servings

About the Author

Sarah Jung

Sarah Jung is the associate director of Life and Health Network but wears a plethora of hats as editor, communications director, and sometimes photographer. Unrelated to Life and Health, Sarah is the country director and founding member of Oon Jai Foundation, a non-profit organization that seeks to empower people living in developing countries through friendship and working, learning, and mentoring side-by-side with the locals. In her spare time, Sarah likes to read, write, and find mountains to climb.

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