There are more than the ceremonial four questions when it comes to the Passover Seder: What kinds of traditional dishes should I make? What goes on the Seder plate? What is the Seder plate? Do I have to drink all four cups of wine? Author Zell Schulman puts your mind at ease with Let My People Eat!the first Passover Seder cookbook that not only takes you step-by-step through the Seder, but also features six Seder menus to suit your religious background, your diet, your budget, and your time
1 teaspoon rose flavoring (see Note) or red raspberry syrup
1 cup sugar
2 envelopes unflavored gelatin
1 cup boiling water
Puree the watermelon with the lemon juice in a food processor or blender.
Into a large bowl, force the puree through a fine sieve or food mill to remove any fiber, then stir in the rose flavoring.
In a medium bowl, whisk together the sugar and gelatin. Slowly add the boiling water and stir to dissolve the sugar. Add to the pureed melon and mix well. Pour the mixture into a shallow metal bowl or cake pan and freeze until solid, about 6 hours or overnight.
Break the frozen watermelon into chunks and process or blend in small batches until smooth. Serve immediately. Should you have any left over, return it to the food processor or blender. Add a little heavy cream, process until smooth, and refreeze. You'll have sorbet.
Note: Rose flavoring is used in many Sephardic recipes. It can be found in a bakery supply or shop or Indian food store. Use a new, unopened bottle for Passover.
