I love making a big fruit platter for Shabbat day dessert. It’s both refreshing and exciting for kids and adults alike. This week, for Shabbat Nachamu, we’re kicking it up a notch by adding homemade sorbet and special fruits like passion fruit and fresh apricots. And of course, we are going to put it all on a board because…boards. Of course you can customize with whatever you like and you can also use store-bought sorbet…I won’t tell anyone!

Fruit Components of the Platter

I used:

Cantaloupe

Watermelon

Passion fruit

Grapes

Blueberries

Kiwi

Mango

Pomegranate seeds

Apricots

For sorbets, I used the following two recipes from Kosher.com:

Limonana Sorbet

by Brynie Greisman

Ingredients:

2/3 cup sugar

1 and 2/3 cups water, divided

1 cup + 1 tablespoon freshly squeezed lemon juice

3/4 cup loosely packed mint leaves, plus more for garnishing

1 teaspoon lemon zest, or to taste (do not omit)

1 cup ice cubes

hollowed-out lemon halves, for serving (optional)

Directions:

1. In a small pot, heat sugar and 2/3 cup water until sugar is dissolved. Stir, if necessary, to help sugar melt.

2. Cool. Pour liquid into blender cup, or into food processor fitted with the knife attachment. Add rest of ingredients and blend until slushy. Pour into a large container and freeze overnight.

3. Cut frozen mixture into chunks and process in small amounts until entire mixture is blended again. (This gives it the sorbet texture.) Freeze until serving.

4. Remove from freezer a few minutes before serving just to soften slightly. Serve small scoops in lemon halves, if desired. Top with a mint leaf.

Tips:

This can be served in tiny cups as an elegant palate cleanser.

Notes:

Lemons that are room temperature or warmed in the microwave yield more juice.

Tropical Sorbet 

by Victoria Dwek

Ingredients:

2 cups frozen mango

1/4 cup coconut milk

Directions:

1. Simply blend ingredients in a blender!
2. Enjoy immediately for a soft-serve consistency. Freeze for one to two hours for a scoopable consistency. If freezing long term, let thaw for about 20 minutes before enjoying.