No-no Fourchettes Strawberry Sorbet

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• 2 pints fresh strawberries (or 24 ounces frozen unsweetened strawberries, thawed)
• 1 1/4 cups simple syrup (recipe follows)
• 3 tablespoons sambuca romana
• 2 tablespoons freshly-squeezed lemon juice
• 1/4 cup finely minced fresh basil (not dry)
• 1 cup sugar
• 1 cup water
• basil sprig
• lemon peel, curls
• sambuca romana

Recipe

• 1 purée the strawberries with 1/4 cup of the simple sugar syrup in a food processor until smooth. stir in the remaining syrup, sambucca, lemon juice and minced basil; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.
• 2 to make simple syrup: place sugar and water in a small saucepan; bring it to a boil. reduce heat and simmer gently until the sugar has dissolved, about 3-4 minutes. cool to room temperature. the syrup can be used immediately or stored in a covered container until needed.
• 3 to serve: scoop out prettily into stemmed cocktail glasses and tuck in a sprig of basil to one side, and a curl of lemon peel on the other. if you like, you could add a splash of sambucca over top.