Active time: 15 min Start to finish: 1 1/2 hr

　　

Ingredients

Makes about 1 quart

　　1/2 cup sugar

　　1 cup water

　　1 lb strawberries (3 cups), trimmed and halved

　　1 tablespoon fresh lemon juice

　　3 tablespoons Sambuca

　　Special equipment: an ice-cream maker

　　

Step 1

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

　　

Step 2

Purée strawberries with lemon juice in a blender until smooth, then force through a fine sieve into a bowl to remove seeds. Stir in sugar syrup and Sambuca.

　　

Step 3

Chill, covered, until cold, at least 1 hour.

　　

Step 4

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

　　Cooks' note:

　　• Sorbet keeps 1 week.