Fresh Strawberry Sorbet With Shortbread Cookies - water

Method

• To make the sorbet: Combine 1 cup water and 1 cup sugar in a medium saucepan.
• Stir over medium-high heat until sugar dissolves and mixture comes to a boil.
• Reduce heat and simmer 5 minutes.
• Transfer to a 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.
• Can be made 3 days ahead.
• Keep frozen.
• To make shortbread cookies: Preheat oven to 300 degrees.
• Lightly butter 9-inch diameter springform pan.
• Whisk flour, sugar, and salt in a medium bowl to blend.
• Add 1/2 cup butter and rub in with fingertips to make a coarse meal.
• Gather dough together and form into ball; flatten into a disk.
• Roll out dough on lightly floured surface to 1/2 inch thick round.
• Transfer round into prepared pan.
• Using fingers, press dough evenly over bottom to edges of pan.
• Using the tip of a small sharp knife, score dough into 8 equal triangles, then pierce all over with fork.
• Bake until shortbread is cooked through and pale golden, about 45 minutes.
• Using tip of knife, cut warm shortbread into triangles along scored lines.
• Run knife around shortbread to loosen.
• Cool in pan at least 30 minutes.
• Release springform pan sides.
• Using spatula, carefully remove shortbread from pan (shortbread will be fragile).
• Can be made 1 day ahead.
• Store in airtight container in single layer at room temperature.
• To serve: Scoop sorbet into individual glasses or bowls; garnish with fresh strawberries.
• Serve Shortbread Cookies alongside.