This grape juice sorbet is delicious. But so much more genius than that is the packaging! Individual servings, people. This one is all about the individual servings. Make a batch, scoop it into little containers and the sticky, messy part of the treat is behind you. Poof! Keep a 9×13 full of these little containers in the freezer and everyone can help themselves without making a mess. Thanks to Chantzy Weinstein.

6 cups water

3 cups sugar (note: for a tangier flavor, you can use 2 cups of sugar instead of 3. Sugar can also be substituted with Xylitol.)

1 cup lemon juice (fresh is best)

3 cups grape juice

Combine the water and sugar in a pot on a low flame until the sugar dissolves. Add both juices. Cook an additional 5 minutes. Let cool completely and transfer to two 9×13 disposable pans. Freeze overnight.

Break ices into pieces and blend in food processor using the S blade. Don’t
over-process! Scoop into individual
4-ounce cups with lids.

Want to Dress It Up?

When preparing the sorbet to serve as a dessert freeze it in a pan for easy scooping, and not in individual containers. In order to get a nice soft and scoopable consistency you will need to follow the recipe as directed and then process the mix in the food processor one additional time.

To plate the dessert, simply place the grapefruit supremes in the base of your dish, then top with a scoop of sorbet and pomegranate arils. is the lifestyle app/site for the busy Jewish woman. You’ll find home and organizing tips, parenting insights, activities, how-to’s and DIYs, and of course, entertaining ideas, recipes, and inspiring reads. The App is available at the App Store and Google Play. If you have a kosher smartphone, you can visit your local TAG office to have the app downloaded. Here’s a taste. Enjoy!

Victoria Dwek, Leah Schapira, Renee Muller, Shaindy Menzer, & Esti Waldman