There’s something about sorbet and Passover that go hand in hand, so we’re sharing our favorite sorbet recipes with you so you can whip up a batch or two in no time (you’ll be surprised at how easy they are to make!). Whether you’re seeking a light and fruity palate cleanser between courses or a cool and satisfying dessert to end your seders, these Passover sorbet recipes are the perfect addition to your holiday menu.

From tangy citrus blends to luscious grape concoctions, each recipe embodies the essence of Passover while celebrating the arrival of spring.

Enjoy!

1. Refreshing Mango Sorbet by Rorie Weisberg

Many of my healthier desserts are extra-filling because they contain nuts, nut butters or flours, or coconut milk or cream. Not this one. I love that this dessert is so light and refreshing, the perfect palate cleanser for those times you just want that sweet, smooth, creamy something to hit the spot.

2. Grape Juice Fruit Sorbet by Sara and Yossi Goldstein

No better way to finish off a meal than a delicious frozen treat. This fruity sorbet is made with grape juice, strawberries, and kiwi.

3. One-Ingredient Clementine Ice by Chanie Nayman

Sorbets are a staple over Pesach. This was my first time trying to create a sorbet out of clementines, and it was delicious! Usually fruit-based sorbets need at least two stages of blending. This was perfect after just one. Try adding in some liqueur for a great palate cleanser if you’re feeling fancy!

4. Creamy Pineapple Sorbet by Faigy Grossman

This delightful sorbet is refreshing, tasty, and oh so good! The lime juice has a distinctive, delicious flavor (don’t be tempted to substitute with lemon). It’s easy to prepare, since you can freeze the fruit in advance.

5. Mango-Coconut Sorbet by Charles Sayegh

A delicious frozen tropical treat perfect to cap off a large meal or to cool down on a hot day.

6. Disappearing Sorbet by Brynie Greisman

Imagine a Pesach dessert that has no eggs, sugar, or whip. And it’s actually good for you! The taste and texture are outstanding. You’ll make this dessert in different varieties many times over Pesach. I’ve served it numerous times throughout the year, and my family and guests always ooh and ahh over it. Thank you, Esther Black, holistic health consultant, for this recipe.