Strawberry Sorbet – Parve (Kosher for Passover) Recipe

This is a classic at our dinner table anytime we have company.

  • 1 egg white
  • 1/4 c. sugar
  • 1 pkg small frozen strawberries (or other fruit of your choice)
  • 1/4 c water
  1. Combine the fruit, sugar, and water in a food processor and mix until the sugar dissolves and the fruit is chopped up
  2. Cover the mixture and chill 2 hours in the freezer
  3. Beat the egg white in a separate bowl until stiff. Fold into the chilled fruit mixture.
  4. Back into the freezer.

The trick to this sorbet is to make sure that the fruit doesn’t freeze to a solid block before combining with the egg whites. If you let it freeze a bit too long, just drop it back into the food processor and give it a few whirls until it is the consistency of a a slushy.


One of the kids favorite variation, is to use fresh pineapple. Instead of peeling the pineapple, cut it in half lengthwise, and scoop out the flesh. Be careful not to puncture the skin. Rub a bit of lemon juice on the inside of the skins and set the skins aside. Once the pineapple sorbet has been mixed, pour it into the pineapple skins and then freeze. Serve it to the table in the two pineapple hales for a truly spectacular presentation of a very delicious pineapple sorbet.


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