Even in the rainy months, a cool dessert is still a welcome treat for days when the temperature gets too humid. You can make the dark gloomy days feel summery with this cool easy-to-make dessert using ready-to-use fruit purée of your choice! This is also a great gluten-free and dairy-free dessert alternative. Let’s get started!

INGREDIENTS

6 cups strawberry fruit purée
1/2 cup water
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/2 cup sugar

INSTRUCTIONS

Combine water, lemon juice, vanilla and sugar in a small saucepan. Heat over medium heat, stirring, until sugar has dissolved.
Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker.
If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.