Recipe by Michal Frischman

Sorbet with Rice Krispy Crunch

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Sorbet with Rice Krispy Crunch
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Gluten - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian - Vegan

I love hosting, especially family, and I’ll patchkeh over new appetizers and side dishes with a bunch of components until my back aches. But something about the thought of making dessert just fills me with dread. This one is as easy as it gets!

Ingredients

Sorbet

  • 2 containers of your favorite sorbet

  • 1/2 cup pomegranate arils

Rice Krispy Crunch

  • 1 cup flour

  • 1/3 cup brown sugar

  • 1/2 cup (1 stick) margarine

  • 1 cup Rice Krispies

Directions

To Make the Crunch

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

In a medium bowl, combine flour, brown sugar, and margarine. Pinch together until it has the texture of wet sand.

3.

Carefully stir in the Rice Krispies. Spread the mixture out on a lined baking sheet so it’s crumbly and bake for 20 minutes. Cool and store in a bag until ready to use.

To Serve

1.

Scoop out sorbet. Top with crunch and pomegranate arils. Voila!

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Recipe tags

allergy-friendly cereal crisp topping easy desserts egg-free desserts frozen desserts Michal Frischman Michal Frishman rice krispies Rosh Hashana sorbet Succos Succot Sukkos super easy
Sorbet with Rice Krispy Crunch

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