Recipe from Mishpacha

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  • #591440

    esu
    Member

    Last year Pesach time Mishpacha had a recipe for grape juice sherbert. Does anyone have the recipe saved?

    #681970

    Think I should have it, but u’ll have to wait till I get around to it!

    #681971

    cheese cake
    Member

    Not sure if it is the same recipe but it is definitely very similar

    3 cups grape juice

    3 cups water

    1 cup sugar

    1/2 cup lemon juice

    Boil the water to dissolve the sugar, mix the rest of the ingredients. Freeze. When it is partly frozen blend then refreeze.

    #681972

    esu
    Member

    simchallthetime: I would greatly appreciate it!

    #681973

    esu
    Member

    cheese cake: I think the recipe that I’m looking for has fresh squeezed lemons or maybe I changed it around and squeezed fresh lemons, I’m not sure.

    #681974

    cheese cake
    Member

    I squeeze fresh lemons to a half cup. It comes out to about 2 lemons.

    #681975

    Mrs. Doubtfire
    Participant

    They had it a few years ago and repeated it last year. I’ve been making it every year since and somtimes during the year. After you blend it you can freeze it in individual mousse cups. It will look very pretty.

    If anyone can post the similar recipe Mishpacha had a few weeks ago for lemon ices I would appreciate it. Tia.

    #681976

    fabcook
    Member

    This grape juice sorbet was in last year’s mishpacha family first section-here goes…

    3 cups water

    1 1/2 cups sugar

    3 cups grape juice

    1 cup minus 2 tbsp lemon juice

    Boil the water and sugar together. Add the grape juice and lemon juice and bring to a boil again.

    Turn off the fire and cool. Pour into a 9×13 inch pan, cover with plastic wrap or foil and freeze until firm, at least four hours.

    With a spoon scoop sorbet into a food processor fitted with the knife blade. Working in batches, process the sorbet until it’s smooth but still frozen.

    Return the mixture to the pan; cover, and freeze until firm, 1-2 hours longer.

    To serve, let the sorbet stand at room temperature until it is just soft enough to scoop out, about 1-2 minutes. Enjoy!

    This years lemon sorbet in cups from the mishpachas family first:

    10-12 lemons (1 1/2 cups lemon juice)

    4 cups water

    2 1/2 cups sugar

    Halve the lemons length wise, from stem to base. Squeeze out the juice and measure 1 1/2 cups to use for the sorbet. Use a spoon to remove the pulp.

    Combine the water and sugar in a pot and bring to a boil. Stir occasionally. When the sugar is fully dissolved, turn off the flame and pour in the lemon juice. Mix to combine and transfer to 9×13. Freeze overnight. Cut the ice into chunks, and blend in the food processor until it turns white. Freeze.

    Tip: If you repeat the blending process again it will be an even better consistency.

    Note: When you empty the lemon shells, store them in the freezer, and when you derve the sorbet scoop it into those shells.

    #681977

    oomis
    Participant

    Sounds so yummy.

    #681978

    esu
    Member

    fabcook: thanks!!!!

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