Strawberry Daiquiri Sorbet

1 1/2 c. water
4 pints strawberries, hulled
2 T. fresh lime juice
1 c. sugar
1/4 c. rum
2 T. triple sec

Stir water and sugar together in heavy medium saucepan. Cook over high heat
until sugar
dissolves and syrup comes to a boil. Remove from heat and cool. Puree
strawberries in
food processor, and strain into medium bowl. Mix rum, lime juice, triple
sec, and syrup into
puree. Chill until cold, then process in ice cream maker. Transfer to
container, cover
tightly and freeze till firm.