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
FIG SORBET
I love fig ice cream, so I decided to try sorbet, and although I wasn't crazy about the color, I couldn't resist the flavor. Make sure to use fully ripe, sweet figs for this. My favorite way to make this is with red wine.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the water or wine and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Add the rose geranium or rose water, remove from the heat and allow to cool. Strain if you steeped the rose geranium sprig.
- Combine all of the ingredients in a blender and purée until smooth. You may have to do this in two batches. Chill in the refrigerator for 2 hours or overnight.
- Chill a container in the freezer. Blend the mixture with an immersion blender for 30 seconds, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams
FRESH FIG AND LIME SORBET
Use figs in season at their ripest. It is recommended to make the sugar syrup a day ahead to allow plenty of time to chill. Untried by me.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h15m
Yield 1 quart
Number Of Ingredients 3
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.
Nutrition Facts : Calories 1115.2, Fat 2.1, SaturatedFat 0.4, Sodium 9.3, Carbohydrate 290.9, Fiber 20.2, Sugar 262.7, Protein 5.6
FRESH FIG AND PORT SORBET
The ingredients are clearly classic Portuguese (figs, port) and sorbet was almost part of the Moorish repertoire (ice was brought from the Sierra Nevada mountains to the Alhambra to provide coolness for sliced fruit), but in all other respects, this is about as non-traditional a recipe as you can find for the Zaar World Tour 5 (2009)! This recipe uses no milk or cream; the flavor of the figs and port is there, but understated and it is absolutely wonderful. You can stay within the traditional Iberian palate and use vanilla sugar instead of plain sugar (don't use vanilla extract, unless you cook off the alcohol), but that's just gilding the lilly. Full credit goes to Eating Out Loud (http://www.eatingoutloud.com/2008/08/fresh-fig-port-sorbet.html), who in turn credits Ms. Adventures in Italy for the idea of a Fig Sorbet (http://www.msadventuresinitaly.com/blog/2007/07/03/fresh-fig-sorbet/)
Provided by Gandalf The White
Categories < 4 Hours
Time 1h30m
Yield 1-2 serving(s)
Number Of Ingredients 6
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!
ROASTED LIME SORBET
Steps:
- Preheat oven to 375 degrees F.
- Place halved limes, sugar, vanilla bean scrapings, and water in a roasting pan and stir.
- Place in the oven and roast, stirring occasionally until the edges of the limes start to caramelize about 30 minutes. Remove the pan from the oven and allow to cool to room temperature.
- Place a strainer over a bowl of a food processor and squeeze the juice from the limes then strain the roasting pan juices into the food processor bowl.
- Roughly chop 1 lime half, add it to the food processor, and puree until smooth. Strain the puree into a bowl and stir in the 2 cups water, 2 cups fresh lime juice, and sugar, to taste. Chill and freeze in an ice cream maker according to manufacturers' instructions.
FRESH FIG GELATO
Steps:
- Combine the sugar and water in a saucepan. Simmer over medium heat until the sugar dissolves. Increase the heat and boil the syrup until it thickens, about 5 minutes. Remove the syrup from the heat and allow it to cool to room temperature.
- Mix the puree with the cool syrup, then stir in the "neutral" stabilizing powder, whisking for 5 minutes. (The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.) Chill the gelato base thoroughly then process it in an ice cream maker according to the manufacturer's instructions. Spoon the gelato into containers and freeze until ready to serve.
LIME SORBET PARFAITS
This is a light, fruity and fresh dessert. This recipe used a large can of peaches, I'm not sure of the weight so I guessed. This recipe classifies for the New Zeland region for Zaar World Tour 5 as it contains tropical fruits commonly found there.
Provided by Mami J
Categories Frozen Desserts
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Drain the peaches, reserving 1 cup syrup. Chop peaches.
- Divide about 2 tbs of each fruit among 4 parfait glasses. Drizzle with some of the reserved peach syrup. Top with a layer of sorbet. Repeat layers, finishing with a scoop of sorbet. Garnish with a slice of fruit.
- Place in freezer if not serving immediately, but do not store longer than an hour.
Nutrition Facts : Calories 120.1, Fat 0.5, Sodium 8.1, Carbohydrate 31.1, Fiber 3.7, Sugar 25.9, Protein 1.3
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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