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Cactus Sorbet
Recipe courtesy Donald Rini; Sprouts-Marriott Camelback Inn
Show:  FoodNation With Bobby Flay
Episode:  Scottsdale, AZ
10 prickly pears (about 4 pounds)
1 cup simple syrup
2 tablespoons fresh lime juice
2 tablespoons lemon juice
2 tablespoons orange juice
1/4 cup lime zest
Fresh mint leaves, for garnish

Wearing your rubber gloves, wash and skin pears. Be careful of the very tiny spines. Add all ingredients except mint to a blender and puree until smooth. Reduce liquid in half on medium heat. Strain and let cool.

Note: Before freezing the puree, adjust the flavor with sugar and cranberry juice, to taste. Freeze puree in an ice cream maker and you're ready to scoop.

Garnish with fresh mint.

Other Recipes from this Episode
Salad of Marinated Watermelon and Sonoma Goat Cheese
Buffalo Flank Steak
Nopal Cactus with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds
Chayote Squash and Jicama Slaw
Seared Sea Scallops
Golden Gazpacho
Prickly Pear Sangria
Arizona Crab Salad
Pear and Berry Napoleon

Recipe Summary
Prep Time: 15 minutes
Inactive Prep Time: 4 minutes
Cook Time: 50 minutes
Yield: 4 to 6 servings

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