Pesach Recipe: Rainbow Sorbet

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This is a refreshing, elegant end to any meal. You can make the recipe using your choice of melon. Using three different melons provides for various tastes and color making for a sophisticated presentation.

3 cups cantaloupe
3 cups honeydew
3 cups seedless watermelon
6 lemons
3 cups simple syrup

  1. Make simple syrup by combining 3 cups water and 3 cups sugar. Simmer until sugar dissolves into water.
  2. Process each melon in a food processor on its own and add the juice of two lemons and ¾ cups simple syrup to each melon as it is being processed.
  3. Place each processed melon in separate shallow pans.
  4. Place pans in freezer.
  5. Scrape melon ices every hour for about four hours. Scraping the ice every hour or so, allows the ice to become fluffy and maintain a slushy consistency.
  6. Place in airtight container. Freeze until ready to serve.
  7. Serve in a martini glass and spoon each color granita on its own for desired effect.

Tip: Pop lemons in microwave for a few seconds to help juice the lemons with greater ease.

Serves: 16

Recipe and photograph submitted by Bitayavon Magazine