It’s not Passover in our house unless there is sorbet. This simple, yet elegant dessert cleanses the pallet and serves as a delightful lingering taste before the Afikomen is discovered.

It works well with any fruit juice, but our favorite is mango. If you haven’t gotten tipsy from the wine, try pouring a little tequila (yes, you can get this kosher for Passover!) over it for a kosher for Passover margarita!


1 Bottle or Can of Fruit Juice

Equal Amount of Simple Syrup


  1. Make the simple syrup by combing one part hot water with one part sugar and mixing well. You are making a solution, so hotter water will make it easier for the sugar to dissolve.
  2. Pour equal amounts of fruit juice and simple syrup into a large plastic container.
  3. Cover the container with its lid and place it in the freezer.
  4. Once the mixture has mostly frozen, remove it from the freezer and gently break it into chunks using a knife.
  5. Place the chunks in batches into a food processor with the S-blade inside it. The mixture should begin to look creamy as you puree it in the food processor.
  6. Place the pureed mixture back into the plastic container and return it to the freezer for several hours.
  7. Remove from the freezer and enjoy!