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Author Notes: 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
Makes about 1 quart
- 10 fresh medium Prickly Pears (Tunas)
- 1/2 cup fresh squeezed lime juice
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 2 ounces tequila (optional)
- salt, for rimming
- 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.
- This recipe was entered in the contest for Your Best Non-Dairy Frozen Dessert
- This recipe was entered in the contest for Your Best Frozen Dessert