I love the vibrant, fuchsia color of prickly pear. I think its sweetness pairs well with lime and tequila for a fun sorbet. Try blending it with more tequila and serving in a salt-rimmed glass for a frozen margarita. Wear gloves when peeling the prickly pears, as the peels sometimes still contain spines. —Chris Van Houten
about 1 quart
fresh medium Prickly Pears (Tunas)
fresh squeezed lime juice
light corn syrup
salt, for rimming
In This Recipe
Carefully peel prickly pears and discard peels. Quarter the fleshy inside and gently puree in a blender or food processor. Strain to remove seeds and measure out 2 1/2 c of puree. Set aside in medium mixing bowl. Prepare an ice bath in a large bowl.
Heat lime juice, sugar, and corn syrup, stirring to dissolve sugar. Bring just to boil and remove from heat.
Stir hot lime juice mixture into the prickly pear puree. Stir in tequila if using. Pour the puree mixture into a Ziploc bag and submerge in prepared ice bath until cool, about 30 minutes.
Pour cool sorbet base into ice cream maker canister and follow manufacturer's instructions for sorbets (usually spin 10-15 minutes). Freeze in freezer at least 3 hours before serving. To serve, dip rims of margarita glasses into rimming salt and scoop sorbet into the glasses.