No-No Fourchettes Strawberry Sorbet

• 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)
• For Simple Syrup
• 1 cup sugar
• 1 cup water
• Garnish (optional)
• basil sprig
• lemon peel, curls
• sambuca romana

1. Puree 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.

fresh strawberries, simple syrup, sambuca romana, freshlysqueezed, fresh basil, simple syrup, sugar, water, basil, lemon peel, sambuca romana

Taken from www.food.com/recipe/no-no-fourchettes-strawberry-sorbet-307047 (may not work)