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
SUMMER SORBET
Steps:
- Berries: Rinse, stem and halve large strawberries. Peel the stone fruits, halve, pit, and chop larger specimens into 1/2-inch pieces.
- Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt. Pour into another vessel and refrigerate until the mixture reaches at least 40 degrees F, 4 to 6 hours.
- Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Freeze for at least 4 hours in an airtight container or until ready to serve
DRAGON FRUIT FROZEN SORBET RECIPE
This recipe for tropical dragon fruit frozen sorbet is made with the bright magenta-flesh variety. It is a cooling and delicious treat.
Provided by Barbara Rolek
Categories Dessert
Time 2h30m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Place dragon fruit in a food processor or blender . Add water (only if the fruit isn't ripe and juicy), lemon juice, and sugar, if needed. Sometimes the fruit is sweet enough so the sugar is not necessary. Purée until smooth. Taste the mixture and add more sugar, if needed.
- Pour purée into an ice cream maker and churn according to the manufacturer's instructions until frozen.
- Allow about 10 minutes at room temperature for the sorbet to soften before serving.
Nutrition Facts : Calories 57 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 3 mg, Sugar 9 g, Fat 0 g, ServingSize About 4 cups (up to 8 servings), UnsaturatedFat 0 g
MULLED WINE AND CRANBERRY SORBET
This sorbet is always a great addition to our Nantucket Stroll Weekend menu. I love serving it alongside my Grandma Fern's hazelnut shortbreads, or her famous molasses cookies.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent.
- Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen.
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.
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