The only thing wrong with Passover is that it's not acceptable, at my family's table at least, to eat only charoset for the whole meal. They want me to fill up on the lesser Pesach food groups: gefilte fish, brisket, salt water-dipped parsley. This year, I'm fighting back. If I can't subsist only on charoset for my meal, at least I can eat it for dessert, too.
Sorbet really is a perfect passover dessert. Light and refreshing, it's a great palate cleanser after a heavy meal. It's dairy-free, and doesn't require matzo meal as a poor substitute for flour. This sorbet is incredibly simple, a delicious marriage of grape and apple, slightly sweeter and a touch more tart than the charoset on your Hillel sandwich.
Serve it with crushed walnuts and a drizzle of honey, with a couple coconut macaroons or a generous slab of dark chocolate-covered matzo.
Ethan Frisch is the chef and co-mastermind behind Guerrilla Ice Cream. He's traveled around the world (30 countries, 5 continents) and worked as a pastry chef and line cook in some of NYC's great (and not so great) restaurants. He currently lives in London, where he really misses New York City tap water.
Max Falkowitz writes Serious Eats' weekly Spice Hunting column. He's a proud native of Queens, New York, will do just about anything for a good cup of tea, and enjoys long walks down the aisles of Chinese groceries.You can follow his ramblings on Twitter.
- Yield:1 quart
- Active time: 20 minutes
- Total time:4 hours
- 1 cup Manishewitz or other sweet Passover wine, or grape juice
- 2 cups apple sauce
- 1/3 cup sugar
- 1 tablespoon lemon juice, or to taste
In the food processor or blender, pulse the apple sauce until very smooth. You can also press it through a sieve to remove any chunks. Mix the apple sauce, wine and sugar in a mixing bowl, then add the lemon juice to taste.
Spin in your ice cream machine, serve and enjoy!