Strawberry Sambuca Sorbet

1. 1

   Bring sugar and water to a boil in a small saucepan, stirring until sugar is dissolved, them remove from the heat.

2. 2

   Puree strawberries with the lemon juice in a blender until smooth, then force puree through a fine sieve into a bowl to remove the seeds.

3. 3

   Stir sugar syrup and Sambuca into the puree.

4. 4

   Chill covered, until cold, at least 1 hour.

5. 5

   Freeze in ice-cream maker, then transfer the sorbet to an airtight container and put in the freezer to harden.

* Per serving · 4 servings · Values may vary.

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