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Finely cut the strawberries and arrange them in a rosette on two dessert plates.
Grate the lime over the strawberry slices. Squeeze the lime to collect the juice, set aside.
Finely cut the basil leaves and place it on the strawberries.
In a bowl, mix the lemon juice, raspberry pulp vinegar and lemon tree honey.
Place a scoop of strawberry sorbet in the center of each plate, drizzle all over with the lemon sauce.
