Author: chanie

Homemade Raspberry Sorbet


Making home-made sorbet is easier than you think. You don’t even need an ice cream machine! It’s basically just frozen fruit puree sweetened with sugar and water. You can also add herbs, chocolate or wines and liqueurs to flavor the sorbet.

To make a fruit sorbet, you’ll need:

1. Fruit (fresh or frozen)
-Soft fruit (mango, berries, peaches, melons, pineapple, bananas, grapes)
-Hard Fruit (apples, pears, rhubarb)
-Fruit Juice (lemon, grapefruit, orange, lime)
2. Sweetener (simple syrup, honey, agave , fruit juice or sweet wine)
3. Acidity (lemon, lime, orange, balsamic vinegar)
4. Alcohol (vodka or liquers), optional

Sweeteners should be added to taste. Depending on how ripe, sweet or tart the fruit is, you’ll need to add more or less. You will always need to add simple syrup to start for the right consistency. Wine, fruit juice or honey can also be added for additional sweetness and flavor.

Alcohol does not freeze so it helps keeps the sorbet smooth and gives it a less grainy texture. You can use liqeurs that complement the taste of your fruit or vodka, which has no flavor.

For soft fruit: add fruit, sweetener, acid and alcohol (if using) to a blender or food processor and puree (pour through a fine mesh sieve if it has any pits).

For hard fruit: add fruit, sweetener, and acid to a pot and cook until tender. Cool and add to a food processor or blender. Add alcohol (if using).

For fruit juice: add juice, sweetener (you can boil it up with some of the rind for a more intense flavor), and acid to a bowl and mix.

If you have an ice cream machine, good for you! Just pour the mixture into it and let the machine do all the work. If you don’t, pour the mixture onto a cookie sheet and freeze until set. Break it up and blend in the food processor until smooth. Freeze and blend again for an ultra smooth consistency.

Here are some gourmet sorbet combinations and ideas for inspiration:

watermelon
pear+moscato
blood orange
lemon+mint
blackberry+red wine
rhubarb
blueberry+pomegranate
strawberry+basil
figs+balsamic

Personally, I love plain old raspberry sorbet! The beautiful crimson color, coupled with some fresh blueberries, is the perfect way to end any meal.

Whats your favorite sorbet recipe? Share it with us in the comments below!

 


1 year ago: fruity sorbet dessert

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Orange Chicken

When you don’t eat processed foods on Pesach, you’ve got to make the most with what you’ve got. That’s where sauteed onions come in. I know some people who prepare vats of it and freeze it in individual portions. Most of my family’s meat and chicken Pesach recipes include sauteed onions as a base and some kind of braising liquid like wine or juice. The onions practically melt into the juice and the resulting sauce is delicious over mashed potatoes.

For my orange chicken recipe, please view my guest post and recipe on Joy of Kosher.

1 year ago: roasted beet & orange salad

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Rice Vermicelli

Is your pantry filled with little bags of assorted leftover pasta? That extra orzo from when you only made half the box?  Or the scraps from the 10 oz. bag of egg noodles (whose recipe only called for 7 oz.)? Well luckily, I have a great recipe to use up your leftovers before Pesach! This Shabbos, you can turn your simple plate of rice into a two-toned pilaf that is just as pleasing on the palate as it is on the eyes! It’s simple, easy, and kids love it!

 

1 year ago: sesame linguini with marinated chicken breast

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Sweet Pepper Burgers

Unless you’re the type of person who has all their Pesach food cooked in advance, most people are pretty sick of cooking by the time Chol Hamoed comes around. Quick and easy dinners are a must!  This simple recipe is a nice change from the standard chicken & potato fare, and works for lunch or dinner. The burgers can be broiled, grilled or pan-fried, and seasoned according to your Pesach pantry. If you use ketchup or spices, feel free to add some. In my case, I need to peel the peppers, but the sweetness it adds to the burgers makes the effort worthwhile.

 

1 year ago: mock chopped liver

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French Fried Chicken Nuggets

I would imagine there are about as many Pesach minhagim as there are recipes. Each family has their own book of standards and mine is no different. Thankfully, my husband’s family grew up similar to mine so I don’t have to go eating shmaltz or anything! I always considered myself lucky that my family wasn’t that strict, but I guess compared to some people they are. Basically, we use nut oil, peel all fruits & veggies, use liquid sugar and salt (no other spices). The only processed foods that we buy are orange juice, chocolate, potato chips and lady fingers.

On the days leading up to Pesach, once the kitchen has already been cleaned, my mom likes to use many of the processed kosher for Pesach (non-gebroks) products in her cooking. This way, we don’t feel like we are eating Pesach food too early, and we don’t have to eat pizza out of a plastic bag on the front stoop. The following recipe is great for those who use processed ingredients on Pesach, and for those who only eat it before. The instant mashed potato flakes form a crust on the chicken that tastes similar to french fries. It also reminds me of tater tots.

 

1 year ago: breaded gefilte fish patties

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