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Fresh Strawberry Sorbet with Shortbread Cookies

['1 cup water', '1 cup sugar', '4 cups quartered hulled fresh strawberries (about 18 ounces) plus additional whole strawberries for garnish', '3 tablespoons fresh lime juice', 'Shortbread cookies']

Combine 1 cup water and sugar in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer 5 minutes. Transfer to bowl and chill until cold.
Puree quartered strawberries in processor until smooth. Add lime juice and sugar syrup; process until blended. Chill mixture until cold, about 1 hour.
Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions. Spoon sorbet into container; cover and freeze until firm, about 4 hours. DO AHEAD Can be made 3 days ahead. Keep frozen.
Scoop sorbet into individual glasses or bowls; garnish with strawberries. Serve Shortbread Cookies alongside.

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