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Apple and honey sorbet with pomegranate sauce

Apple and honey sorbet with pomegranate sauce
Ricardo DeAratanha / Los Angeles Times

You can't cook just anything for Rosh Hashana. There are rules to follow, traditions to uphold. And I wasn't familiar with any of them: I grew up in Tornado Alley, in a Quaker boarding school in northern Iowa. But here ... Read more

Total time: 40 minutes, plus cooling and chilling time | Serves 6 to 8

Apple and honey sorbet

  • 1/2 cup sugar
  • 2 cups plus 2 tablespoons bottled water, divided
  • 1/2 cup high-quality honey (such as wildflower)
  • 5 cups peeled, cored and diced apples; use at least two varieties (about 4 apples)
  • 1 teaspoon ground cinnamon

Step 1In a medium saucepan, completely dissolve the sugar in 2 cups of water over low heat. Add the honey, remove from heat and allow the mixture to cool completely.

Step 2In a large heavy-bottomed saucepan, cook the apples with the remaining 2 tablespoons water over medium-low heat until they are very soft and break up when mashed with a fork, about 20 minutes. Remove the pan from the heat and cool completely.

Step 3In a blender, puree the cooked apples and the honey syrup and process until very smooth. Stir in the cinnamon. Chill completely.

Step 4Process the sorbet in an ice cream machine according to the manufacturer's instructions. Yields 1 1/2 pints.

Pomegranate sauce and assembly

  • 1 cup fresh pomegranate juice
  • 2 green cardamom pods, crushed
  • 1/4 cup honey
  • 1 tablespoon Benedictine liqueur
  • 1 cup pomegranate seeds
  • 1 cup dried dates, seeds removed and diced

Step 1In a small saucepan, bring the pomegranate juice, cardamom pods and honey to a simmer and reduce to one-half cup, about 10 to 12 minutes. Take off the heat, stir in the Benedictine, strain and chill until ready for use.

Step 2Place three small scoops of sorbet in a soup bowl. Spoon a generous tablespoon each of the sauce, pomegranate seeds and diced dates around the sorbet. Serve immediately.

Note: From "Jewish Cooking for All Seasons" by Laura Frankel.


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