If you haven't noticed at the farmers' market or the grocery, strawberries are in season. I made this for a get together a couple of weeks ago, and it seemed to go over well - everyone cleaned their bowls! It's very close to sorbet, but the milk keeps it creamy.
Sidenote: if you like asparagus, it works really well as an add in to Baked Lemon Risotto. Trim and rinse your asparagus. Cut into 1- to 2-inch pieces. At the halfway point in the baking, distribute the pieces evenly across the top of the mixture. Follow the rest of the recipe as written.
I know this because both this sherbet and the risotto with asparagus were part of the same dinner. I thought it was a great way to celebrate Spring.
Fresh Strawberry Sherbet - vegan & gluten free
adapted from Eat. Drink. Love.
2 C hulled strawberries, fresh or frozen
2 tsp lemon juice
2 C non-dairy milk (I used coconut from a carton)
1/4-1/2 C sugar
Puree strawberries in a food processor or blender. If you don't want seeds in your dessert, strain through a fine mesh strainer. Otherwise, just pour directly into a bowl. Stir in the milk, lemon juice, and 1/4 C sugar. Taste, and add a bit more sugar if needed.
Refrigerate until chilled - 2 hours or overnight. Process in an ice cream maker according to the manufacturer's instructions.