Recipe courtesy of Donald Rini
Cactus Sorbet
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- Total: 1 hr 9 min
- Prep: 15 min
- Inactive: 4 min
- Cook: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 241
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 9 g
- Sugar
- 39 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 42 mg
- Total: 1 hr 9 min
- Prep: 15 min
- Inactive: 4 min
- Cook: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 241
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 9 g
- Sugar
- 39 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 42 mg
Ingredients
Directions
- 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.
