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
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Ingredients
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10
fresh medium Prickly Pears (Tunas)
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1/2 cup
fresh squeezed lime juice
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1/2 cup
sugar
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1/4 cup
light corn syrup
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2 ounces
tequila (optional)
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salt, for rimming
Directions
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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.
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Heat lime juice, sugar, and corn syrup, stirring to dissolve sugar. Bring just to boil and remove from heat.
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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.
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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.
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