Ingredients

Makes about 1 quart

　　

For the 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

　　

Accompaniments: toasted almond phyllo crisps:

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

　　

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.