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Cider Sorbet with Almond Crisps

Sorbete de Sidra con Tejas de Tolosa

Appears in
The Food of Northern Spain
The Food of Northern Spain

By Jenny Chandler

Published 2005

  • About
There really is no better way to end a summer lunch than a sorbet (sherbet). It is so refreshing, and you can never be too full to squeeze one in. If you’re really pushing the boat out, a sorbet (sherbet) makes a wonderful palate cleanser between courses too. Sorbets (sherbets) such as this one, with plenty of alcohol, do remain softer and easier to serve.

Teja translates as tile and the curled, sweet crisps do perhaps resemble terracotta roof tiles. Tejas are a speciality of Tolosa in the Basque country. It’s an industrial town, packed with paper mills but the old streets and squares of the centre have real charm. I tucked into a few crispy little tejas with my coffee at the renowned Pastelería Gorrochategui, just around the corner from the wonderfully vibrant Saturday market.

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