cup mild-flavored honey

1 2/3 cup water

3 pints strawberries, washed and hulled

cup fresh orange juice, strained

3 tablespoons fresh lemon juice, strained

2 tablespoons crme de cassis liqueur

Fresh mint for garnish

  Combine the honey and water in a large saucepan (the honey boils up drastically) and bring to a simmer. Simmer 10 minutes and allow to cool. Puree the strawberries in a food processor or blender until smooth. Add the orange juice, lemon juice, crme de cassis, and 2/3 of the honey syrup. Taste and add the rest of the syrup if the mixture isn't sweet enough. Freeze in an ice cream maker or a sorbetiere, or still-freeze. 

  Transfer to individual serving dishes, a mold or an attractive bowl, cover each serving dish or the bowl with plastic, then foil, and freeze. Work quickly so the mixture doesn't melt. Allow to soften in the refrigerator for 20 minutes before serving. Garnish each serving with fresh mint leaves. 

To prepare ahead of time

  The sorbet should be made a least one day in advance and will last for weeks in the freezer. 

Serves 6 to 8