Strawberry “Buttermilk” Sherbet

In a small bowl, stir together coconut milk and vinegar, and let sit for 10 minutes. Pour into the food processor, and add the remaining ingredients. Puree until very smooth, about 1 minute. Chill, covered, until very cold, at least 2 hours.

Freeze in an ice cream maker, following the manufacturer’s instructions (the churning process should take about 20 minutes). Scoop into a container, and freeze until the sherbet solidifies further, at least 3 hours.