Cactus Sorbet Recipes

CACTUS FIG AND LIME SORBET

Cactus Fig and Lime Sorbet image

The fruit of the prickly pear cactus (often called 'cactus fig' or 'tuna,') is sweet and juicy. Coupled with lime and frozen, it makes a light, refreshing summer treat. You can find cactus fig at any Mexican grocery and at some gourmet markets.

Provided by janelle

Categories Desserts Frozen Dessert Recipes Sorbet Recipes

Time 5h55m

Yield 4

Number Of Ingredients 4

Ingredients

3 cactus figs
1 cup water
½ cup white granulated sugar
2 tablespoons fresh lime juice

Steps:

Remove the outer skin of the cactus figs to expose the light green flesh. Push the flesh through a mesh sieve into a bowl, collecting the juice and trapping the seeds and pulp.
Combine water and sugar in a saucepan over medium heat. Bring to a boil, stirring frequently until thickened, about 5 minutes. Remove from heat; allow to cool slightly, about 15 minutes.
Stir cactus juice and lime juice into the sugar water. Mix thoroughly; chill for 1 hour.
Pour cactus-lime mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 130.3 calories, Carbohydrate 33 g, Fat 0.4 g, Fiber 2.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 25.1 g

CACTUS-PEAR SORBETS

Cactus-Pear Sorbets image

Categories Blender Ice Cream Machine Fruit Dessert Low Sodium Frozen Dessert Summer Vegan Gourmet

Yield Makes 4 cups

Number Of Ingredients 3

Ingredients

8 cactus pears (about 3 pounds total)
1 cup Simple Syrup
2 tablespoons fresh lime juice, or to taste

Steps:

Line a baking sheet with plastic wrap. Wearing rubber gloves, wash cactus pears and with paper towels rub off any prickly fuzz left on skin. Halve cactus pears lengthwise and with a spoon carefully scoop flesh with seeds into a blender, leaving thick shells intact. Add syrup and lime juice to blender and purée until smooth. Pour cactus-pear purée through a fine sieve into a bowl and discard seeds. Put cactus shells on baking sheet and freeze while making sorbet.
Freeze purée in an ice-cream maker. Scoop sorbet into frozen shells, smoothing surfaces so they are level. Freeze filled cactus shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

CASSIS SORBET

Cassis Sorbet image

Provided by Shelley Wiseman

Categories Salad Ice Cream Machine Fruit Dessert Freeze/Chill Vegetarian Summer Gourmet Fat Free Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1/4 cup sugar
2 tablespoons light corn syrup
3 cups black-currant nectar (preferably Looza brand; see cooks' note)
1/4 cup crème de cassis
Special Equipment
an ice cream maker

Steps:

Bring sugar, corn syrup, and 1/2 cup nectar to a boil, stirring until sugar is dissolved, then boil 1 minute. Transfer to a metal bowl and stir in crème de cassis and remaining 2 1/2 cups nectar. Set bowl in a larger bowl of ice and cold water and let mixture stand, stirring occasionally, until cold, about 10 minutes. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

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Reduce heat. Cook fruit mixture, uncovered, on low heat for 30 to 45 minutes or until liquid is reduced by about one-fourth, adding the black pepper during the last 5 minutes of cooking, if desired.
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