Strawberry Sambuca Sorbet

from epicurious via Jeff and Amanda:


Strawberry-Sambuca sorbet

1/2 cup sugar
1 cup water
1 lb strawberries (3 cups), trimmed and halved
1 tablespoon fresh lemon juice
3 tablespoons Sambuca

Bring sugar and water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.
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.
Chill, covered, until cold, at least 1 hour.
Freeze in ice-cream maker, then transfer to an airtight container and put in freezer to harden.

Also try it with a little fresh mint, it's a great combination.