Strawberry Sorbet with Honey-Mint Glaze

Combine the sugar and water in a saucepan; cook in a saucepan over medium heat until the sugar dissolves. Remove from heat and allow to cool until room temperature. Add the lemon juice and salt and set aside.

Remove the green stems from the strawberries; place the fruit in a food processor and whiz until smooth (about one minute). Combine with the sugar mixture and strain through a fine mesh strainer. Following the instructions of your ice cream maker, freeze the sorbet until it resembles soft serve ice cream. Transfer to a container and freeze until firm.

To make the Honey-Mint Glaze:

Slice thinly the lemon slices; combine with the mint leaves, water, and salt in a small saucepan. Cook over medium heat, pressing the ingredients against the sides of the pan with a wooden spoon. Continue for about 8 minutes until the lemon juices are fully extracted. Strain the mixture to remove the lemon peel and mint; transfer the strained liquid back into the saucepan, add the honey and bring to a soft boil until the mixture thickens (about 10 minutes). Remove from heat and allow to cool to room temperature.

To serve:

Remove sorbet from the freezer and allow to sit at room temperature for about 10 minutes until serving. Serve sorbet in small bowls, drizzle with some of the Honey-Mint Glaze and garnish with a few strawberries and several mint leaves.