Dairy free sorbet is a simple-to-make frozen dessert that is gluten free and free from common allergens like dairy, soy, wheat, peanuts, and tree nuts.
Combine the strawberries and sugar in a medium to large-sized mixing bowl. Set aside, covered, for 30 minutes, stirring once midway through.
When the sugar is mostly dissolved and has turned into syrup, transfer the mixture to a blender or food processor, add the lemon juice, and puree until smooth. Pour into an ice cream maker and churn for about 20 minutes.
Transfer to a freezer-safe container and freeze for 2 hours until the sorbet is firm.
Notes
To adjust the sweetness: After the strawberries and sugar have rested in the refrigerator for 30 minutes, taste the syrup. If desired add up to ½ cup sugar, stir well, and let sit for another 15 minutes to allow the additional sugar to dissolve.
Don't have fresh berries? Substitute the same amount of frozen berries.
Try a combination of berries for an easy and delicious variation.
Store in a freezer-safe container for up to one month.