Betty’s Fruit Sorbet

Sorbet Mobile
Betty’s Fruit Sorbet
Recipe(s) from Perfect for Pesach by Naomi Nachman
Artscroll/Shaar Press / March 2017

"This recipe comes with special permission of the children of Betty Levy, a”h, who was a pillar of the Sydney Jewish community. She was one of my mum’s best friends and like a second mother to me. She gave me this recipe fifteen years ago and swore me to secrecy. I’ve never shared it before. Betty passed away shortly before I started writing this book, and her children and I decided that it would be fitting to include this special secret recipe in her memory."

You can make one or all of the sorbets listed below.


Strawberry Sorbet
4 cups chopped frozen strawberries
½ cup oil
½ cup sugar
Kiwi Sorbet
4 cups chopped kiwi flesh, frozen
½ cup oil
½ cup sugar

Cantaloupe Sorbet
4 cups chopped cantaloupe flesh, frozen
½ cup oil
½ cup sugar


Allow the frozen fruit of your choice to defrost slightly. In the bowl of a food processor fitted with the “S” blade, puree the fruit. Add oil and sugar, processing thoroughly until very smooth. Even when you think it’s ready, process for an additional few minutes.
Place the puree into a freezer-proof container; freeze for 6 hours.
Remove from freezer; allow to defrost slightly. Process again until smooth and creamy. Return to freezer until ready to serve.
Repeat process for each fruit.

 Cook’s Tip
• If you make more than one variety, you can layer them in a loaf pan. I use a melon baller to scoop out the sorbets and serve a few of each in a glass dessert bowl, just like Betty did.
• You can use frozen pineapple, mango, or your favorite fruit, chopped and frozen before beginning to prepare the recipe.


Parve - yields 8 servings per variety - freezer friendly

Recipe: Kosher, Dessert, Passover