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Forum -> Recipe Collection -> Pesach Recipes

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sarahd ↓

Tue, Mar 27 2007, 1:36 pm

I'd love to make sorbet this Pesach instead of the boring apple compote we have had for the past 45 years (well, my parents for 45 years and me since I'm born.) All the recipes here call for boiled sugar. What would be the equivalent in regular sugar?

chocolate moose ↓

Tue, Mar 27 2007, 2:03 pm

I don't think apple compote is boring.

I make three Tupperwares of it - one is plain apple pear.

One has sliced oranges in it.

the third has wine and gingr.

withhumor ↓

Tue, Mar 27 2007, 4:45 pm

You mean frozen one? Like ices?
Basically, do a mixture of grape juice, sugar, water, some lemon, and about 2 eggs, mix well and freeze. Then take out, food processor until smooth. The more times you repeat this step, the smoother it will be.

amother

Tue, Mar 27 2007, 5:27 pm

Do you have to boil sugar, in other words, has it been your familys minhag? You know we learnet that this is one minhag you dont have to take on if your family hasnt been doing it. Some Rabbayim in CH told my hubby and his friends while they were newlywed and in Kolel, that if their mother-in-laws do not have this minhag, they shouldnt bother them about it bec it is only nessasary to keep this minhag if your family has been doing this for generarions. The rav explained that in "the olden days" in Europe they used to sell flower and sugar on the same shelf and in order to get the chametz out of the sugar the women used to boil the sugar. Today the Rabayim explained that they went to the sugar factories and there is NO WAY any chametz is in it so we do not have to do this, however if your family has been doing this for years, than you must keep this minhag. Did you know that if you spell minhag backwards in hebrew you get gehenim? Thats the importance of a minhag.

↑ chocolate moose ↓

Tue, Mar 27 2007, 8:02 pm

SaraD, I have a recipe using jello - do you want it?

↑ sarahd ↓

Wed, Mar 28 2007, 5:57 am

We use regular sugar, not boiled, but all the recipes here on Imamother call for boiled sugar.

CM, thanks for the offer but we don't use jello on Pesach.

Bsimcha

Wed, Mar 28 2007, 7:29 am

Egual amount of sugar and water, just boil together until sugar melts. Whoever follows the minhag of boiling the sugar then strains it through a cheese cloth. (which has to be washed before using.)

↑ sarahd ↓

Wed, Mar 28 2007, 7:47 am

Ladies, I don't want to have to boil the sugar in order to make the sorbet!! I want to know how much plain, regular, unboiled granulated sugar I need to substitute for one cup of boiled sugar.

ssbarnes

Wed, Mar 28 2007, 8:39 am

what kind of sorbet do you want to make? I'll give you whatever recipes I have.

I don't know a direct substitution, but we have many sorbet recipes.

↑ chocolate moose ↓

Wed, Mar 28 2007, 9:20 am

SarahD, how about canned fruit?

↑ withhumor ↓

Wed, Mar 28 2007, 9:30 am

Sarhd, I would put half of the boiled amount, and taste.

bashinda ↓

Wed, Mar 28 2007, 10:29 am

chocolate moose wrote:

SarahD, how about canned fruit?

if she doesn't use jello who says she uses canned fruit? Smile

↑ sarahd ↓

Wed, Mar 28 2007, 2:10 pm

chocolate moose wrote:

SarahD, how about canned fruit?

Don't use it. Also no unpeeled fruit.

↑ sarahd ↓

Wed, Mar 28 2007, 2:11 pm

ssbarnes wrote:

what kind of sorbet do you want to make? I'll give you whatever recipes I have.

I don't know a direct substitution, but we have many sorbet recipes.

I want to make any kind of sorbet that tastes good and doesn't call for unpeelable fruits. Also no kiwis, to which I am allergic.

↑ chocolate moose ↓

Wed, Mar 28 2007, 2:28 pm

Can you get passion fruits? The UK Nshei (Chabad) cokbook has an amaing Tropical Sorbet which is incredible with passion fruits! It's good with kiwis too, but it's icier.

↑ sarahd ↓

Wed, Mar 28 2007, 2:45 pm

That would be great! DS is crazy over passion fruit. I don't know if my mother can get them, but I can ask her.

↑ chocolate moose ↓

Wed, Mar 28 2007, 2:51 pm

Do you have the UK cookbook? It's free on shmais.com.

We make a nice Pineapple freezy too.

↑ chocolate moose ↓

Wed, Mar 28 2007, 2:55 pm

http://www.shmais.com/pages.cfm?page=recipes

↑ chocolate moose ↓

Wed, Mar 28 2007, 2:57 pm

it's called Tropical sorbet.

I have a frozen pineapple thingy that's good, too, but I think it's from the Balabuste's choice.

if you want it I can look it up tonite IYH

↑ bashinda

Wed, Mar 28 2007, 3:00 pm

I got it.

Tropical Sorbet
1 pineapple
1 mango
4 passion fruit

Puree all fruit to a fine blend. Pour into
container and freeze for 2 hours. Take out
of freezer and mix very well. Do this every
2 hours until the whole thing is nearly
frozen. The last time, mix it in the mixer for
2 minutes. Freeze.

no sugar at all! although most of the recipes here do use liquid sugar.

(My problem is the opposite btw. I keep on finding recipes using regular sugar that I want to make after Pesach starts)

What could you use instead of passion fruit do you think?

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