Ripe, sweet strawberries become even more lush when transformed into sorbet.  And when it comes to this transformation, the process requires no special equipment – just a blender.  If you read about my nectarine sorbet or Mexican ice cream, you know that I favor no-churn desserts.  A simple process creates decadent flavor, and as the weather gets warmer I seem to crave both. Made from just a few ingredients, this dairy-free alternative to ice cream and frozen custard can also be layered with them parfait-style.  Let it settle between rich vanilla scoops or use it to top a cocktail (or mocktail), and it will impart strong berry flavor as it…