Okay, last week I shared a dessert that is a not-horribly-wrong-but-still-labor-of-love chocolate treat for the impending Hallmark holiday. So this week, I am sharing a quick-and-easy citrus treat for those of us who don’t have the time….

My husband Nick has a popsicle addiction. Almost every night of the week he has one fruit popsicle. And a few of those nights he goes in for a seconds. Lime and Carribean Mix from Whole Foods are always on hand, but by far his favorite are the Fruit Frenzy popsicles at Trader Joe’s with three layers of fruit flavors. 

Now in my attempt to cut down on a) added sugars and b) our grocery store bill, I have been working on finding healthier, cheaper alternatives. This is one of those finds. It’s shockingly easy to make, so delicious, and also super fun to make for a party or crowd. 

You can dial up the lemon or honey after the first blend depending on her liking. I, for one, prefer tangier so the more lemon juice the better. Prefer something sweeter? You can easily add more honey. 

It’s also easy to store! Although you can simply put it in a loaf pan and thaw like you would an ice cream tub each time you want a scoop. OR you can think ahead and portion them out before freezing. For aesthestic purposes (and to WOW a crowd who designated me the unwilling dessert task at a recent dinner party), I scooped the portions back into halved lemons. But you can also freeze in large ice cube trays or silicone muffin tins to easily pop out when you are ready to devour! Just let the sorbet sit out for 5 minutes and it’ll be ready to go. *Note, once it starts to thaw, it thaws quickly so keep an eye on it!

INGREDIENTS

1 bag frozen strawberries (approx. 14-16 oz)

4 lemons

2 tsp. honey

INSTRUCTIONS

• Blend frozen strawberries, lemon juice, and honey in a high-speed blender.
• If not sweet enough, you can add another teaspoon of honey at a time until at your desired sweetness.
• Place in a freezer friendly container (loaf tin, freezer trays, glass container, etc.) or back into hollowed half lemons. Freeze for 24 hours. 
• Enjoy!