Prickly Pear Sorbet
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
56
Spice
42
Sweetness
54
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Line a baking sheet with plastic wrap
2
Wearing rubber gloves, wash the cactus pears and with paper towels, rub off any prickly fuzz left on the skin
3
Halve the pears lengthwise
4
Carefully scoop out the flesh and seeds and put them into a blender, leaving the thick shells intact
5
Put the shells onto the baking sheets and freeze them until hard, about 1 hour
6
Add the syrup and lime juice to the blender and puree until smooth
7
Taste and adjust the flavor with more syrup or lime juice, to taste
8
Strain the puree through a fine sieve, discarding any seeds and pulp
9
Pour the sorbet into the frozen shells, smoothing the surface so they are level
10
Cover with plastic wrap and return the filled shells to the freezer for at least 6 hours
11
Frozen sorbet shells may be wrapped individually in plastic wrap and kept in the freezer for 1 week
12
Put the sugar and water into a saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar
13
Remove from heat and cool before using
14
Syrup can be stored, covered, in the refrigerator, for 1 month