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Sorbet Mobile
Betty’s Fruit Sorbet
Recipe(s) from Perfect for Pesach by Naomi Nachman
Artscroll/Shaar Press / March 2017

"This recipe comes with special permission of the children of Betty Levy, a”h, who was a pillar of the Sydney Jewish community. She was one of my mum’s best friends and like a second mother to me. She gave me this recipe fifteen years ago and swore me to secrecy. I’ve never shared it before. Betty passed away shortly before I started writing this book, and her children and I decided that it would be fitting to include this special secret recipe in her memory."

You can make one or all of the sorbets listed below.


Strawberry Sorbet
4 cups chopped frozen strawberries
½ cup oil
½ cup sugar
Kiwi Sorbet
4 cups chopped kiwi flesh, frozen
½ cup oil
½ cup sugar

Cantaloupe Sorbet
4 cups chopped cantaloupe flesh, frozen
½ cup oil
½ cup sugar


 Cook’s Tip
• If you make more than one variety, you can layer them in a loaf pan. I use a melon baller to scoop out the sorbets and serve a few of each in a glass dessert bowl, just like Betty did.
• You can use frozen pineapple, mango, or your favorite fruit, chopped and frozen before beginning to prepare the recipe.


Recipe: Kosher, Dessert, Passover

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