Prickly Pear Coolers Recipes

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PRICKLY PEAR SORBET



Prickly Pear Sorbet image

Provided by George Duran

Categories     dessert

Time 8h33m

Yield 8 servings

Number Of Ingredients 5

8 prickly (cactus) pears (3 pounds total)
1/2 cup simple syrup, recipe follows
2 tablespoons lime juice
1/2 cup sugar
1/2 cup water

Steps:

  • Line a baking sheet with plastic wrap. Wearing rubber gloves, wash the cactus pears and with paper towels, rub off any prickly fuzz left on the skin. Halve the pears lengthwise. Carefully scoop out the flesh and seeds and put them into a blender, leaving the thick shells intact. Put the shells onto the baking sheets and freeze them until hard, about 1 hour.
  • Add the syrup and lime juice to the blender and puree until smooth. Taste and adjust the flavor with more syrup or lime juice, to taste. Strain the puree through a fine sieve, discarding any seeds and pulp.
  • Pour the sorbet into the frozen shells, smoothing the surface so they are level. Cover with plastic wrap and return the filled shells to the freezer for at least 6 hours. Frozen sorbet shells may be wrapped individually in plastic wrap and kept in the freezer for 1 week.
  • Put the sugar and water into a saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and cool before using. Syrup can be stored, covered, in the refrigerator, for 1 month.

PRICKLY PEAR COOLERS



Prickly Pear Coolers image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Halve 2 pounds prickly pears (about 8) lengthwise, scoop out the flesh and chop. Mix with 1/2 cup sugar in a saucepan; let sit until juicy, 5 minutes. Bring to a boil, then remove from the heat. Mash the fruit and let sit 10 minutes. Strain through a fine-mesh sieve and refrigerate the syrup until cool, 1 hour. Combine the cooled syrup, 1 1/2 cups tequila, 1 cup orange juice and 1/2 cup lime juice in a pitcher. Add 3 cups cold seltzer. Serve over ice.

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