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Kosher Desserts



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Pumpkin Vanilla-Bean Sorbet PDF Print E-mail

by Chef Laura Frankel, author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley)

There is always room for dessert if you serve sorbet. The creamy pumpkin sorbet with cinnamon and nutmeg has all the elements of pumpkin pie.

Ingredients:

2 1/4 cups water (bottled water makes a tastier sorbet)
1/2 cup sugar
1/4 cup brown sugar
1 15-ounce can pumpkin puree (not pumpkin pie filling)
3 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ginger powder
1 vanilla bean, scraped*
Garnish with roasted pumpkin seeds, chopped nuts, chocolate sauce

Directions:

Place water and sugars in a medium saucepan and cook over low heat until the sugar is dissolved.

Remove from heat and add pumpkin puree and spices and vanilla. Mix thoroughly.

Cool completely then add to your ice cream machine and follow the manufacturer

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