No-No Fourchettes Strawberry Sorbet - cooking recipe

Ingredients

2 pints fresh strawberries (or 24 ounces frozen unsweetened strawberries, thawed)
1 1/4 cups simple syrup (recipe follows)
3 tablespoons sambuca romana
2 tablespoons freshly-squeezed lemon juice
1/4 cup finely minced fresh basil (NOT DRY)
For Simple Syrup
1 cup sugar
1 cup water
Garnish (optional)
basil sprig
lemon peel, curls
sambuca romana

Preparation

Puree the strawberries with 1/4 cup of the simple sugar syrup in a food processor until smooth. Stir in the remaining syrup, Sambucca, lemon juice and minced basil; transfer to an ice-cream machine and freeze according to the manufacturer's instructions.
To make Simple Syrup: Place sugar and water in a small saucepan; bring it to a boil. Reduce heat and simmer gently until the sugar has dissolved, about 3-4 minutes. Cool to room temperature. The syrup can be used immediately or stored in a covered container until needed.
To serve: Scoop out prettily into stemmed cocktail glasses and tuck in a sprig of basil to one side, and a curl of lemon peel on the other. If you like, you could add a splash of sambucca over top.