The perfect ending to a springtime brunch. Use the best strawberries you can find for that "real berry" flavor. See "Shortbread Cookies", included in this collection. Ingredients 1 cup water 1 cup sugar 4 cups quartered hulled fresh strawberries (about 18 ounces) plus additional whole strawberries for garnish 3 tablespoons fresh lime juice

Instructions
Combine 1 cup water and sugar in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer 5 minutes. Transfer to bowl and chill until cold.

Puree quartered strawberries in processor until smooth. Add lime juice and sugar syrup; process until blended. Chill mixture until cold, about 1 hour.

Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions. Spoon sorbet into container; cover and freeze until firm, about 4 hours.

DO AHEAD Can be made 3 days ahead. Keep frozen.

Scoop sorbet into individual glasses or bowls; garnish with strawberries. Serve Shortbread Cookies alongside.

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Yields: 6 Servings
     Bon Appetit magazine, April 2007, page 127

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