Spiced Strawberry Sorbet
- 2/3 cup sugar
- 2/3 cup water
- 3 tablespoons black peppercorns, crushed coarse
- 1 quart strawberries (preferably local), hulled
- 2 tablespoons balsamic vinegar, or to taste
- 1/2 cup whole blanched almonds, toasted lightly and cooled
- 1/2 cup granulated sugar
- six 17- by 12-inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper, and covered with a dampened kitchen towel
- 3/4 stick (6 tablespoons) unsalted butter, melted
- confectioners' sugar for sprinkling crisps
- whole and/or halved strawberries
- 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.
- Strain syrup through a fine sieve into a food processor or blender and discard peppercorns.
- Puree 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.
- Serve sorbet with crisps and strawberries.
- Preheat oven to 350F.
- 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.)
- 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.
- 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.
- Sprinkle crisps with confectioners' sugar.
- (Crisps keep in an airtight container at room temperature 4 days.)
- Makes 48 crisps.
sugar, water, black peppercorns, strawberries, balsamic vinegar, whole blanched almonds, granulated sugar, phyllo sheets, unsalted butter, confectioners
Taken from www.epicurious.com/recipes/food/views/spiced-strawberry-sorbet-12454 (may not work)