Prickly Pear Sorbet

  • Level: Easy
  • Total: 8 hr 33 min
  • Prep: 30 min
  • Inactive: 8 hr
  • Cook: 3 min
  • Yield: 8 servings
Save Recipe

Ingredients

8 prickly (cactus) pears (3 pounds total)

1/2 cup simple syrup, recipe follows

2 tablespoons lime juice

Simple Syrup:

1/2 cup sugar

1/2 cup water

Directions

  1. 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. 
  2. 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.
  3. 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.

Simple Syrup:

  1. 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. 
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Rustic Pear Tart

Prickly Pear Syrup

Prickly Pear Sangria

Quince and Prickly Pear Croquembouche

Cactus Sorbet

Pineapple Sorbet

Raspberry Sorbet

Sorbet Bar