Community Magazine May 2013

Pomegranate Strawberry Mocktail with Sorbet Ingredients: • 2 cups pure pomegranate juice • 2 cups (1 16-oz. box) strawberries • 5 Tbsp. honey • 30 large mint leaves, plus extra to garnish • ½ cup ice • Store-bought coconut sorbet (I use Sharon’s brand) • 18-24 extra-large cinnamon sticks Directions: 1.In a food processor, puree the juice, strawberries, honey, mint, and ice. Refrigerate until ready to serve. 2.To serve, pour the drink into wine glasses, filling them halfway. Place three large cinnamon sticks in each glass, spreading them out around the sides. Place a scoop of coconut sorbet in the center of each wine glass so that it is cradled by the cinnamon sticks. Garnish with a mint leaf. Serves 6 - 8 people. Featured recipes are excerpts from CHIC Made Simple by Esther Deutsch. CHIC Made Simple is published by Feldheim and is available online and Judaica stores everywhere. A BEAUTIFULLY crafted dessert that’s perfect for serving to large crowds, this recipe requires very little preparation time but it is fabulously elegant. This drink is also popular with kids - and healthy! The thirty mint leaves in the recipe may seem like a lot, but that’s what makes this drink so crisp and aromatic. The inspiration for this presentation comes from chef Aviv Mosovich. The purpose of the cinnamon sticks is twofold: they’re pretty, and they act as a support for the sorbet. iYAR - SiVAN 5773 MAY 2013 79