Cactus Fig And Lime Sorbet Food

CACTUS FIG AND LIME SORBET

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.

CACTUS SORBET

Steps:

• 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.

LIME SORBET

Steps:

• In medium saucepan over medium heat, bring the water, sugar, and lime juice to a simmer.
• Cover the pan, lower the heat slightly, and cook for about 3 minutes, until the sugar is dissolved.
• Remove from the heat and cool the mixture to room temperature.
• Stir in the lime zest.
• Chill the mixture for 2 hours.
• Freeze in an ice cream maker according to the manufacturer's instructions.

FRESH FIG AND LIME SORBET

Steps:

• Add 2 cups water and the sugar to a saucepan.
• Cook, stirring constantly, until the syrup boils and the sugar has dissolved; refrigerate until thoroughly chilled.
• Place the figs in the bowl of a food processor; puree.
• Add the puree to the chilled syrup; stir in the lime juice.
• Taste, and add more juice if desired.
• Freeze sorbet in an ice-cream maker following the manufacturer's directions until the mixture begins to freeze.
• Then scoop mixture into a storage container, seal tightly, and freeze for several hours or overnight.
• **Black Mission figs give the sorbet a ruby color, speckled with black if the figs are unpeeled; Green figs will result in pale pink color speckled with green if left unpeeled.

FRESH FIG AND PORT SORBET

Steps:

• Trim the hard parts and stems of the figs and quarter the remainder.
• Add the figs and water to a saucepan, cover and bring to a simmer.
• As the mixture heats up, add the lemon zest.
• Stir 2-3 times over the first 10 minutes.
• After about 10 minutes, the figs will soften and begin to break up.
• When the figs are soft, add the sugar and cook uncovered for 2-3 minutes more until the mixture becomes thick and syrupy.
• Remove from the heat.
• Using either a stick blender in the pot or transferring the mixture to a regular blender, VERY CAREFULLY (Remember, this mixture is hot), puree the mixture.
• Now add the port, 1 1/2 cups of water and the lemon zest to the mixture.
• Taste and if it's too tangy (i.e., you didn't have Meyer lemons and substituted regular lemons), you may need to adjust with a tiny amount of sugar.
• Once the mix is cool, pour into your ice cream maker and follow the manufacturer's directions to get a semi-firm consistency.
• Remove the ice cream and place in a container in the freezer compartment of your refrigerator for at least 2 hours.
• Remove, scoop, and enjoy!