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