>>Could you please post how you make your fruit sorbet? I am assuming you don’t have a KLP ice cream maker and i am curious to know how you mke one without.<<

Here’s the recipe for the fruit sorbet – the name of it is really a misnomer because there’s no fruit in it.  It’s very easy and not a bit healthy; I doubt you can find anything redeeming about it nutritionally.  On Pesach we eat things and use ingredients that I don’t use the rest of the year, and this recipe is a perfect example of that. 🙂

Fruit Sorbet

• 2 packages of jello
• 2 c. boiling water
• 1 container of whip

Mix the jello with boiling water, chill slightly but not until set.  Beat the whip partially, but not until stiff.  Combine the jello and whip, then freeze in a pan.  Take out a few minutes before serving.

I don’t have an ice cream maker, but in the past when making sherbert, what I’ve occasionally done is to mix all the ingredients together, pour into a pan, freeze, and then every 20 minutes or so to stir it. Another easier option that I did more often was to freeze it, then whip it, then freeze again only once more.  That way it has a sherbert-like consistency.

For Pesach desserts (on yom tov and Shabbos, not chol hamoed) we usually have one frozen treat with one baked good at every meal.  I don’t like to have more than that because it seems like overload to me.  Examples would be vanilla ice cream with apple pie, mocha squares with strawberry ice whip, or chocolate cake with fruit sorbet.  Even though it’s a lot more sugar than I generally use, everyone generally just has a piece of each per meal, so it’s still not horrible.

Avivah