Mix together the lime juice, white wine and creme de cassis. Sift in the sugar and whisk well to mix. Stir in the chopped mint. Cover and chill for at least 1 hour. Rinse the berries and dry them carefully. Divide them among serving dishes such as small soup plates. Strain the lime mixture and spoon it over the berries.
To shape the sorbet, dip a dessert spoon in hot water, then scrape it across the surface of the sorbet, rolling the sorbet into the spoon to make a neat shape.
Put the sorbet on top of the berries, add a sprig of mint and serve.
Remove hulls from the strawberries, then wash and dry them. Puree the strawberries with the lemon juice in a blender or food processor.
Combine the sugar and 6 tablespoons water in a saucepan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and set aside to cool completely. Stir in the strawberry puree.
Freeze the mixture in a ice cream machine according to the manufacturer?s instructions.
Alternatively, pour the mixture into a large freeze proof bowl, cover and freeze until almost set.
Transfer to a food processor and whiz until broken up and well mixed. Transfer the bowl, cover and freeze for 3 hours or until almost set, then whiz in the food processor again. Cover and freeze for 2 hours.
Just before serving, mash the sorbet well with a fork. If the sorbet is left in the freezer and has frozen very hard, transfer it to the refrigerator for 20 to 30 minutes before serving so that it can soften sightly.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Anton Edelmann, The Savoy, London
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