Lemon Sauce - Kosher for Passover Recipe (and Year Round)

I tried out this recipe parve lemon sauce recipe at our sedar table this year and it was a big hit. The recipe is a modification/blending of several recipes I've found and adjusted to be suitable during Passover and to make it parve.

It's also easy to prepare and takes about 15-20 minutes if you do everything from scratch or 10 minutes if you use already prepared fruit juices.

• 1 cup fresh squeezed orange juice (you can substitute store bought OJ)
• 1/2 cup sugar (you may want a bit more depending on how tart/sweet you like your sauce)
• 5 tbsp potato starch (when not Passover use 3 tbsp cornstarch)
• Zest and juice of 4 lemons (you can substitute store bought lemon juice and skip the zest if you're in a rush)

Directions:

1. Pour orange juice, sugar, cornstarch and lemon zest and lemon juice into a small saucepan.
2. Bring to a simmer over a medium heat while whisking well. Continue to whisk as it begins to thicken.
3. Once the sauce's consistency is that of a slow drip from the whisk, pour it into a bowl and refrigerate until required

We used this sauce to drizzle over our home made "Strawberry Sorbet".

For an extra fancy presentation, place a small amount of the lemon sauce at the bottom of wine glass, then place a serving on sorbet followed by a drizzle of the lemon sauce. The parfait like desert will be a big hit.

My guests liked how the tartness of sauce complemented the sweetness of the sorbet creating a truly refreshing desert. A perfect end to a traditional sedar meal.