Prickly Pear Cactus Sorbet

Time: 30 minutes to prepare (chill overnight); 10-20 minutes in sorbet maker.

Serves: 6 – 10 single small scoops.

Inspired by: My long time friend Emmett Lynch brought some goodies from nearby orchards. One bag he said was “dangerous” and not to stick my hands into. I peeked inside and saw those beautiful prickly pear fruits that I grew up with in the Arizona dessert! I had a dinner planned with some friends with multiple courses, so decided to use them to make a beautiful deep purple sorbet with lots of lemon and lime. My plan was to serve it as a palate cleanser, or as a transition between the last dinner course and dessert, so I made it a bit more tart than sweet.

Ingredients:

• 1.5-2 pounds of large prickly pear fruits
• 1/2 cup water
• 1/4 cup sugar
• 1-2 teaspoons Cointreau (optional)
• 3-4 tablespoons lime juice
• 3-4 tablespoons lemon juice
• 1 teaspoon lemon or lime zest
• Pinch of salt
• Fresh mint for garnish

Preparation:

• Make a simple syrup by simmering the 1/2 cup water with the 1/4 cup sugar.
• Cool mixture in refrigerator.
• Use tongs to hold the fruits over an open fire (gas stove) and burn off the needles (without burning the fruit).
• Cut off the outside layer of skin and preserve as much fruit as possible. Use a non-staining plastic cutting board and gloves if you don’t want purple stains on your hands and board.
• Put fruit in blender with the simple syrup, pinch of salt, zest, and half of the lemon and lime juices. Puree well and taste.
• Add additional lemon and lime juice until you get your desired level of acidity.
• Strain through a fine mesh sieve to remove seeds and any pieces of skin.
• Chill in refrigerator overnight if possible – or at least for several hours.
• Run this through a sorbet maker. Freeze for a few hours if you would like a harder consistency.