Jun 9, 2017 By Jewish National Fund Category: Education,
In the JNF Kitchen: From Israeli ice cream shop Buza, fresh fruit sorbet
Ice cream shop Buza in Israel's Western Galilee has graced us with this delightful recipe for prickly pear or strawberry sorbet -- the flavor is up to you!
Buza, the Arabic word for ice cream, is co-owned and operated by Alaa Sweetat, a local Muslim, and Adam Ziv, a Jew from Kibbutz Sasa. Their ice cream is Italian-inspired and produced from the finest ingredients, 100 percent natural. Their main store is located in the center of Maalot-Tarshicha, a Jewish-Arab town in the culturally diverse Western Galilee. Friends Sweetat and Ziv are models for co-existence. What brings people together if not ice cream?!
Photo: Anne Taillandier
Co-owners Ziv (left) and Sweetat in their Maalot-Tarshicha shop.
Buza is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to [email protected] or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
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400 grams (a bit more than 1.5 cups) prickly pear or strawberries
600 grams (2.5 cups) simple syrup*
700 grams (3 cups) water
150 grams (10 Tbsp) white sugar
100 (7 Tbsp) grams glucose
50 (3.5 Tbsp) grams dextrose
*Make the syrup by combining all the ingredients above, minus the fruit. Then crush the fruit, and combine with the syrup. Mix, freeze, and enjoy!