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!

Strawberry Ices

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)

• ¼ cup lemon juice
• ¾ cup sugar
• 2 eggs
• 1 tsp vanilla sugar
• 6 Tbsp oil
• 2 cups frozen strawberries

Combine all ingredients, then blend and freeze.

Two-Ingredient Mango Sorbet

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.

SERVES 4

• 3 cups frozen mango
• 2 Tbsp maple syrup, or to taste

If freezing your own mango, do so about 3–4 hours before making the sorbet, or use frozen mango chunks from the store.

Add the frozen mango and maple syrup to a blender. Pulse, scraping down the sides as needed, until it’s smooth and creamy in texture. It will resemble rice at first and will then become smooth. If you prefer an icier texture, place the sorbet in the freezer for it to set again.

Note: Make sure the mango chunks are frozen when you begin. If they aren’t fully frozen, you’ll get more of a smoothie than a sorbet.

Mango-Peach Sorbet

Contributed by Basya Greenspan

Reproduced from Something Sweet by Miriam (Pascal) Cohen with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.

This mango-peach sorbet is fresh and delicious and will have you keep reaching for just one more spoonful! Just like everything else in Miriam’s Something Sweet cookbook, this is a real crowd-pleaser.

YIELDS 1 9X13-INCH (23X33-CM) PAN

• 2 cups mango, peeled and diced
• 2 cups peaches, peeled and diced
• 1 cup sugar
• 2 Tbsp lemon or lime juice

Blend fruit in the food processor fitted with the S-blade until mostly smooth. Add the rest of the ingredients and puree until super smooth.

Pour the mixture onto a baking sheet lined with foil. Freeze for about 1 hour, then reblend in the food processor. Repeat the freezing and blending two more times for a total of three times. Store in an airtight container.

Thanks to the Yam Suf Parking Lot N’shei for hosting this tasting party.

(Originally featured in Family Table, Issue 889)