Passover Sorbet Recipes
PASSOVER SORBET
Yummy, creamy, and delicious! And yet kosher for Pesach! How do I do it? Easy. Just look below for the recipe. Note: You can use whatever fruits you want for this recipe, these are just the fruits I chose to use.
Provided by sheva.mayerfeld7
Categories Frozen Desserts
Time 5h30m
Yield 1 9x13 pan of sorbet, 30 serving(s)
Number Of Ingredients 7
Steps:
- Heat sugar and water in a sauce pan over medium flame until the sugar is fully dissolved into the water.
- Pour the sugar water into the blender. Add the fruits and ice and blend until smooth. If your blender is small you might want to do this in two batches. (Now, I have a food processor not a blender so I blend the fruits and ice and then mix the the sugar water and fruit mixture in the pan.
- Pour mixture into 9x13 pan, cover with plastic wrap, and freeze for at least five hours. Once frozen blend it again and freeze it again. Repeat this until the sorbet is creamy.
Nutrition Facts : Calories 62.6, Fat 0.1, Sodium 2.1, Carbohydrate 16.2, Fiber 0.4, Sugar 15.3, Protein 0.2
CHOCOLATE SORBET
Categories Ice Cream Machine Chocolate Egg Dessert Freeze/Chill Passover Frozen Dessert Brandy Kosher Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add water, sugar and salt. Whisk over medium heat until sugar dissolves. Add chocolate. Whisk until completely melted and smooth.
- Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate mixture; return to same saucepan. Stir over medium heat until custard thickens slightly and leaves path on back on spoon when finger is drawn across, about 3 minutes (do not boil). Chill uncovered until cold, about 2 hours. Mix in brandy.
- Process sorbet mixture in ice cream maker according to manufacturer's instructions. (Sorbet will be very soft.)
- Spoon sorbet into container. Cover and freeze until firm, at least 8 hours. (Can be made 4 days ahead. Keep frozen.)
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