March 22, 2010 10:14 pm at 10:14 pm #591440
Last year Pesach time Mishpacha had a recipe for grape juice sherbert. Does anyone have the recipe saved?March 23, 2010 1:30 am at 1:30 am #681970
Think I should have it, but u’ll have to wait till I get around to it!March 23, 2010 2:38 am at 2:38 am #681971
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.March 23, 2010 3:24 am at 3:24 am #681972
simchallthetime: I would greatly appreciate it!March 23, 2010 3:25 am at 3:25 am #681973
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.March 23, 2010 3:40 am at 3:40 am #681974
I squeeze fresh lemons to a half cup. It comes out to about 2 lemons.March 23, 2010 1:42 pm at 1:42 pm #681975
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.March 23, 2010 5:29 pm at 5:29 pm #681976
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.March 23, 2010 6:31 pm at 6:31 pm #681977
Sounds so yummy.March 23, 2010 7:32 pm at 7:32 pm #681978
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