I’ll share a secret with you.
My Purim seuda (feast) menu is designed around the chametz (leavened products) that I must use up before Pesach (Passover).
This year, I found myself with lots of frozen challah, hence the stuffed chicken breasts and meatballs. I found that I had three bags of fine egg noodles, and thus yerushalmi kugel was added to the menu. I found myself with way too many boxes of brownie mix, even after giving so many boxes away to the fastest respondents on our Cousins WhatsApp chat. I created stunning pecan truffle cookies and made delicious Strawberry and Brownie Mini Trifles to use up the remaining boxes of brownie mix.
As I was sorting through the freezer, I found a few bags of frozen cranberries. According to halacha (Jewish law), cranberries are not chametz. Therefore, they did not need to be consumed or discarded before Pesach, but after doing the math, I realized that they probably were already several months old. After all, I usually buy fresh cranberries around Thanksgiving and then wash and freeze them in late November or early December.
I set a handful of cranberries aside to prepare Frosted Sugar-Coated Cranberries to be used as a garnish, but decided to prepare cranberry sorbet with the rest of the frozen cranberries. I remember seeing a Cranberry Ice recipe posted by one of my favorite kosher bloggers, CookingfortheTimeChallenged and I used that as my inspiration for this recipe.
This recipe uses sweet soda or juice as the liquid base. I found some flat soda left over from a Sheva Brochos that I recently hosted. This is the perfect recipe to use up that leftover grape juice, orange juice or flat soda.
I love the sweet and savory flavor combination. I garnished these ices with chives for a surprising bite, but other herbs like mint or basil may be blended right in for that stunning palate sensation.
one can cranberry sauce, whole or jellied
1 cup soda or juice
1 bag frozen berries or 2 cups frozen grapes
herb garnish, such as basil, mint or chives (optional)
Using the s-blade of the food processor, puree cranberry sauce, berries and liquid.
Freeze until solid or overnight.
Once frozen, remove from freezer and defrost just enough to scoop back into the food processor fitted with the s-blade.
Pulse sorbet in food processor just until smooth. Refreeze.
To allow for simple entertaining, I usually defrost for 20-30 minutes before scooping.
Garnish with mint leaves and Frosted Sugar-Coated Cranberries
Any canned fruit may be substituted for the canned cranberry sauce.
Any frozen fruit may be substituted for the frozen berries. Just make sure to taste puree and blend with enough soda or juice for optimal sweetness. Honey may be added as well to sweeten the sorbet.
Blend your choice of fresh herbs like mint, basil or chives for that unusual sweet and savory flavor sensation.
I scoop the sorbet into small cups in advance and freeze in the cups until ready to serve. That speeds up the serving of a frozen dessert and keeps everything tidy. I add the garnish at the end so that the leaves stay fresh and green.