Remove fruit from the freezer and let it stand at room temperature about 30 minutes or until semi-frozen.

Add fruit, almond butter, salt, and water to a food processor fitted with the S-blade. Process at the highest speed for one to two minutes, until well blended.

Taste the mixture. If it’s sweet enough, pour into a container and freeze until firm. If not, add the honey and process until incorporated. Taste and adjust as needed, then pour into a container and freeze.

The next day, remove the container from the freezer and let it stand at room temperature 15 to 20 minutes. Cut into small chunks and process again to get that smooth, velvety texture that makes this dessert so appealing.

Return to freezer. Before serving, let stand at room temperature about 30 minutes so it’s easier to scoop. I serve two small scoops with my ultimate Pesach cookies and a drizzle of raspberry syrup.