Combine the first 4 ingredients in a blender or food processor, and process until smooth.

Pour the mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.

Place 30 strawberries, stem sides down, in a 10 x 6-inch baking dish; brush butter over strawberries.

Place 3 tablespoons sugar in a small bowl. Scrape seeds from vanilla bean; add seeds to sugar, and discard bean. Sprinkle sugar mixture over strawberries; top with lemon slices and mint sprigs.

Bake at 400 degrees for 6 minutes or until strawberries are soft. Yield: 5 servings (serving size: 1/2 cup sorbet and 6 roasted berries).

chef of New York's prestigious Le Cirque, Daniel Boulud was for many years the toast of the restaurant world. The restaurateur's newest ventue is Restaurant Daniel, which recently received a rare four-star rating from the New York Times. "His reliance on the best seasonal products available constantly inspire Boulud to new creative heights, " says colleague Pierre Franey. Says Boulud: "My cooking is light and spontaneous because people have recognized the need to eat healthful foods." Chef's note: "Very big, ripe, juicy strawberries give off a subtle fragrance when roasted. The sorbet is best made one hour in advance, but the berries should be roasted just before serving." To serve, spoon sorbet onto each of 5 individual plates; arrange roasted strawberries around sorbet. The sorbet can also be made in a 1-quart ice-cream freezer.