MIX strawberries, preserves, lime juice and salt in large bowl. Allow to set 30 minutes. Pour into blender or food processor. Blend until smooth. Add basil. Blend 10 seconds. Chill at least 1 hour.
POUR chilled strawberry mixture into bowl of ice cream maker. Process about 10 minutes or until frozen and thick. Scoop into individual bowls. Drizzle with balsamic reduction. Garnish with basil leaves.
* Balsamic reduction can be found in the condiment section of grocery stores.
Sorbet can be stored, tightly covered, in the freezer for up to 1 month. Allow to soften 30 minutes before serving.