Cook what you grow
Prickly Pear Sorbet
The Mexican paleteria classic nieve de tuna: magenta cactus fruit strained, sweetened, sharpened with lime, and churned into a sorbet that keeps its full desert color.
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Ingredients
serves 6From the garden
- 3 lb ripe prickly pear fruits (tunas), spines singed off, peeled · deep magenta fruit gives the color; to yield 3 cups strained juice
- 2 tbsp fresh mint leaves, torn (optional) · to finish
From the pantry
- ¾ cup granulated sugar · for the syrup
- 3 tbsp lime juice · about 2 limes: tuna juice is low in acid and tastes flat without it
- 1 pinch salt