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Spritely and refreshing
with the brilliant hot pink color of Andy Boy cactus pear.
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Ingredients:
25 Andy Boy cactus pears
4 C sugar
1 quart water
1 quart cactus pear juice
1 3/4 quart cranberry juice
1 T lemon juice
pinch of salt
sprig of mint
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Directions:
| 1. |
Prepare a syrup by mixing
water and sugar together in a saucepan and bring to a boil.
Reduce to simmer and cook over medium heat for 5 minutes. |
| 2. |
Peel the fruit, then puree it in a food
processor or blender. Strain and mix with cranberry juice,
lemon juice and salt. Mix cactus pear mixture with about one-third
of its volume of water-sugar syrup, stirring well. |
| 3. |
Put in a 4 quart ice cream churn container.
Churn sorbet mixture until it turns opaque and to superfine
ice. It will be ready to serve at just about the same time
as the machine stops. Scoop and garnish with a sprig of mint. |
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