Cactus Fig And Lime Sorbet Food
CACTUS FIG AND LIME SORBET
The fruit of the prickly pear cactus (often called 'cactus fig' or 'tuna,') is sweet and juicy. Coupled with lime and frozen, it makes a light, refreshing summer treat. You can find cactus fig at any Mexican grocery and at some gourmet markets.
Provided by janelle
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 5h55m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 33 g, Fat 0.4 g, Fiber 2.8 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 5.8 mg, Sugar 25.1 g
CACTUS SORBET
Provided by Food Network
Time 1h9m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
CACTUS-PEAR SORBETS
Categories Blender Ice Cream Machine Fruit Dessert Low Sodium Frozen Dessert Summer Vegan Gourmet
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Line a baking sheet with plastic wrap. Wearing rubber gloves, wash cactus pears and with paper towels rub off any prickly fuzz left on skin. Halve cactus pears lengthwise and with a spoon carefully scoop flesh with seeds into a blender, leaving thick shells intact. Add syrup and lime juice to blender and purée until smooth. Pour cactus-pear purée through a fine sieve into a bowl and discard seeds. Put cactus shells on baking sheet and freeze while making sorbet.
- Freeze purée in an ice-cream maker. Scoop sorbet into frozen shells, smoothing surfaces so they are level. Freeze filled cactus shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.
LIME SORBET
Lime oil has a bit of natural sweetness in it; that's why a teaspoon of fresh lime zest is used in this sorbet recipe. Try this for a light dessert or palate cleanser between courses.
Provided by Elaniemay
Categories Frozen Desserts
Time 2h5m
Yield 6 , 6 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 139.1, Sodium 2.3, Carbohydrate 36.7, Fiber 0.2, Sugar 34, Protein 0.2
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- Peel cactus pears. If using plums, peel and remove pits. Place prepared cactus pears or plums in a food processor bowl or blender container. Cover and process or blend until smooth. Press cactus pear mixture through a sieve, reserving pulp and juice; discard seeds. If using plums, do not sieve. (You should have about 1 cup cactus pear or plum puree.)
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- Reduce heat. Cook fruit mixture, uncovered, on low heat for 30 to 45 minutes or until liquid is reduced by about one-fourth, adding the black pepper during the last 5 minutes of cooking, if desired.
- Refrigerate mixture for 1 hour or until chilled. Turn mixture into a 9x9x2-inch pan. Cover and freeze until firm. Break frozen mixture into chunks; turn into a chilled mixing bowl. Beat mixture with an electric mixer on low speed until slightly slushy, then on medium-high speed until smooth.
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