Even though we “only” had family for our sederim, I cooked up a storm. My biggest investment was in desserts. I don’t know what got into me, but I really made a lot.
There were meringue cookies and chocolate covered strawberries and raspberry truffles (heaven). There was flourless chocolate cake and matzah “crack”.
And then there was this improvised, but definitely-putting-it-into-my-regular-rotation, lemon strawberry sorbet.
Lemon Strawberry – Sorbet (Kosher for Passover – But Not Just for Passover!)
2 cups sugar
4 cups water
3/4 – 1 cup fresh squeezed lemon juice (approximately 3 medium lemons)
1 – 2 cups fresh hulled strawberries
1 1/2 cups ice
Heat sugar and water in a sauce pan over medium heat until the sugar is fully dissolved.
Remove from heat and add fresh lemon juice.
Pour lemon liquid into blender. Add strawberries and ice, and blend until fully mixed. If your blender is small, you may want to do this in two batches.
(Word to the wise, keep your hand on top of the blender at all times. Or you’ll have a sticky mess all over your counters.)
Pour mixture into 9×11 pan (or freezer-safe dish of your choice), cover with plastic wrap and freeze for at least five hours. Use an ice cream scoop to serve. Garnish with a sprig of mint, if you’re feeling fancy!
One note: I’m still not 100% pleased with the consistency – it wasn’t quite as creamy as sorbet usually is. I read somewhere that you can add two tablespoons of vodka to keep it from fully freezing and might give that a try next time. Or, you could pour the mixture into popsicle molds. Yum!
UPDATE: Check out the comments section for the trick to getting a creamy sorbet sans vodka. (Not that there’s anything wrong with vodka…)
Either way, the flavor was 100% perfect – and it was so refreshing paired with all those heavy chocolate desserts.
Did you make up any dessert inventions for your seder? Feel free to share some recipes in the comments section!