Prop Styling by Shiri Feldman
Food Prep and Styling By Chef Suzie Gornish
Photography by Felicia Perretti
How many batches of sorbet have you dutifully mixed and scraped out of your food processor with the mantra that this recipe is The One? It’s Pesach season, and while we love crossing things off the list, it must be worth our while to whip out the ol’ machine for another round of fruit sorbet. So we tried and tested, and we can confidently say that we’re bringing you nothing but the best. And yes, the eggs might throw you off a bit, but if it’s the answer to an icy consistency, we are here for it!
Contributed by Brachi Hyman
A really refreshing treat! Try serving this with fresh mango. The taste and colors go great together!
YIELDS APPROXIMATELY 32 OZ (910 G)
Combine all ingredients, then blend and freeze.
Contributed by Ricky Shapiro
With so much to do for Pesach and minimal time to cook once the kitchen is turned over, this recipe checks all the boxes for the perfect Pesach dessert. It’s so quick to make, easy to double or triple, refreshing and light, and definitely a crowd-pleaser.
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