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2. Place strawberries in a food processor bowl or blender container. Cover; process or blend until nearly smooth. (For best results, puree half of the mixture at a time.) In a bowl stir together pureed strawberries, rum, lime peel, lime juice, and orange liqueur. Stir in the cooled syrup.
3. Freeze in a 4-quart ice-cream freezer according to the manufacturer�s directions. Using a small ice cream scoop, scoop sorbet into dishes. Garnish with lime peel twists, if desired. makes 2 quarts or 16 servings.
Prep: 10 minutes
Freeze: 8 hours