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1
To make the sorbet: Combine 1 cup water and 1 cup sugar in a medium saucepan.
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2
Stir over medium-high heat until sugar dissolves and mixture comes to a boil.
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3
Reduce heat and simmer 5 minutes.
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4
Transfer to a bowl and chill until cold.
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5
Puree quartered strawberries in processor until smooth.
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6
Add lime juice and sugar syrup; process until blended.
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7
Chill mixture until cold, about 1 hour.
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8
Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions.
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9
Spoon sorbet into container; cover and freeze until firm, about 4 hours.
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10
Can be made 3 days ahead.
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11
Keep frozen.
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12
To make shortbread cookies: Preheat oven to 300 degrees.
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13
Lightly butter 9-inch diameter springform pan.
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14
Whisk flour, sugar, and salt in a medium bowl to blend.
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15
Add 1/2 cup butter and rub in with fingertips to make a coarse meal.
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16
Gather dough together and form into ball; flatten into a disk.
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17
Roll out dough on lightly floured surface to 1/2 inch thick round.
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18
Transfer round into prepared pan.
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19
Using fingers, press dough evenly over bottom to edges of pan.
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20
Using the tip of a small sharp knife, score dough into 8 equal triangles, then pierce all over with fork.
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21
Bake until shortbread is cooked through and pale golden, about 45 minutes.
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22
Using tip of knife, cut warm shortbread into triangles along scored lines.
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23
Run knife around shortbread to loosen.
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24
Cool in pan at least 30 minutes.
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25
Release springform pan sides.
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26
Using spatula, carefully remove shortbread from pan (shortbread will be fragile).
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27
Can be made 1 day ahead.
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28
Store in airtight container in single layer at room temperature.
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29
To serve: Scoop sorbet into individual glasses or bowls; garnish with fresh strawberries.
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30
Serve Shortbread Cookies alongside.
