Applesauce Cranberry Ice

By Tamar Ansh

Meat/Dairy Pareve

Time > 60 Minutes

Difficulty Easy

Health & Allergies Vegan, Low-Fat

Serves 6

Ingredients

1½–2 cups applesauce
2 cans jellied cranberry sauce
1 cup lemon-lime soda
1 cup orange juice
1–2 t. fruit-flavored liqueur, optional (I did not use it)

Directions

Mix everything by hand in a bowl, or beat it with a hand beater for a minute or two to make it smooth. Pour it into a large, flat, square plastic container and freeze it overnight. (Right, this took you about 4½ minutes so far? Now comes the next 5 minutes or so!) The next day, remove the ice from the freezer. Cut into it, if you can, to break it into four or five pieces and put it into the mixer bowl. If it was too frozen to break apart, let it sit on the counter for a few minutes. Beat it slowly with the regular flat beater (i.e., NOT the egg whipping beater!), until it resembles sherbet consistency. Refreeze it. Remove the ice from the freezer about 5 minutes before serving. Scoop it into dessert bowls and serve it.

By Tamar Ansh

Tamar Ansh is a renowned recipe developer, food columnist, and member of the IACP (International Association of Culinary Professionals). She is the author of three cookbooks, most recently A Taste of Tradition: Pesach—Anything’s Possible! Over 350 non-gebrochts, gluten-free, and wheat-free recipes, published by Targum Press.
Reprinted with permission from A Taste of Tradition: Pesach—Anything’s Possible! by Tamar Ansh.

Note: All processed foods used for kosher cooking must bear kosher certification, leafy greens and other veggies must be checked for infestations, and all cooking must be done on kosher utensils, with meat and dairy kept separate.