Recipe information
Yield
Makes about 1 quart
Ingredients
For the sorbet:
Accompaniments: toasted almond phyllo crisps:
Preparation
To make the spiced strawberry sorbet:
Step 1
In a saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Stir in peppercorns and remove pan from heat. Cover pan and let syrup stand 1 hour.
Step 2
Strain syrup through a fine sieve into a food processor or blender and discard peppercorns. Purée hulled strawberries with syrup until very smooth and force though sieve into a bowl, discarding seeds and other solids. Stir in vinegar and chill, covered, until cold. Freeze mixture in an ice-cream maker.
Step 3
Serve sorbet with crisps and strawberries.
To make the toasted almond and phyllo crisps:
Step 4
Preheat oven to 350°F.
Step 5
In a food processor grind almonds with granulated sugar. (Almond sugar may be made 2 days ahead and kept in an airtight container at room temperature.)
Step 6
On a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle sheet evenly with about 2 tablespoons almond sugar. Top sheet with remaining 5 phyllo sheets, brushing and sprinkling each in same manner. Trim edges of phyllo if uneven and cut into 24 rectangles, each about 4 by 2 inches. (Cut stacked phyllo lengthwise into 3 strips and cut each strip crosswise into eighths.) Cut each rectangle diagonally to form 2 triangles for a total of 48 cookies.
Step 7
Arrange triangles, sugared sides up, in one layer on 2 heavy baking sheets and bake in batches in middle of oven until golden brown, 10 to 15 minutes. Transfer crisps to racks and cool.
Step 8
Sprinkle crisps with confectioners' sugar. (Crisps keep in an airtight container at room temperature 4 days.) Makes 48 crisps.
