Best Cactus Fig And Lime Sorbet Recipes

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FRESH FIG AND LIME SORBET



Fresh Fig and Lime Sorbet image

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

3/4 cup sugar
1 1/2 lbs ripe figs, stems removed, peeled if desired and cut up (any variety fig will do)
1/2 cup fresh lime juice (or more to taste)

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

CACTUS-PEAR SORBETS



Cactus-Pear Sorbets image

Categories     Blender     Ice Cream Machine     Fruit     Dessert     Low Sodium     Frozen Dessert     Summer     Vegan     Gourmet

Yield Makes 4 cups

Number Of Ingredients 3

8 cactus pears (about 3 pounds total)
1 cup Simple Syrup
2 tablespoons fresh lime juice, or to taste

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.

PRICKLY PEAR SORBET



Prickly Pear Sorbet image

Provided by George Duran

Categories     dessert

Time 8h33m

Yield 8 servings

Number Of Ingredients 5

8 prickly (cactus) pears (3 pounds total)
1/2 cup simple syrup, recipe follows
2 tablespoons lime juice
1/2 cup sugar
1/2 cup water

Steps:

  • Line a baking sheet with plastic wrap. Wearing rubber gloves, wash the cactus pears and with paper towels, rub off any prickly fuzz left on the skin. Halve the pears lengthwise. Carefully scoop out the flesh and seeds and put them into a blender, leaving the thick shells intact. Put the shells onto the baking sheets and freeze them until hard, about 1 hour.
  • Add the syrup and lime juice to the blender and puree until smooth. Taste and adjust the flavor with more syrup or lime juice, to taste. Strain the puree through a fine sieve, discarding any seeds and pulp.
  • Pour the sorbet into the frozen shells, smoothing the surface so they are level. Cover with plastic wrap and return the filled shells to the freezer for at least 6 hours. Frozen sorbet shells may be wrapped individually in plastic wrap and kept in the freezer for 1 week.
  • Put the sugar and water into a saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and cool before using. Syrup can be stored, covered, in the refrigerator, for 1 month.

CACTUS SORBET



Cactus Sorbet image

Provided by Food Network

Time 1h9m

Yield 4 to 6 servings

Number Of Ingredients 7

10 prickly pears (about 4 pounds)
1 cup simple syrup
2 tablespoons fresh lime juice
2 tablespoons lemon juice
2 tablespoons orange juice
1/4 cup lime zest
Fresh mint leaves, for garnish

Steps:

  • Wearing your rubber gloves, wash and skin pears. Be careful of the very tiny spines. Add all ingredients except mint to a blender and puree until smooth. Reduce liquid in half on medium heat. Strain and let cool.
  • Note: Before freezing the puree, adjust the flavor with sugar and cranberry juice, to taste. Freeze puree in an ice cream maker and you're ready to scoop.
  • Garnish with fresh mint.

REFRESHING COCONUT LIME SORBET



Refreshing Coconut Lime Sorbet image

Perfect summertime treat. If you don't have an ice cream maker, you can freeze sorbet in a shallow bowl or dish overnight.

Provided by drewface

Categories     Desserts     Frozen Dessert Recipes     Sorbet Recipes

Time 3h

Yield 10

Number Of Ingredients 5

1 (15 ounce) can coconut cream
¾ cup coconut water
½ cup lime juice
1 tablespoon lime zest
½ teaspoon coconut extract

Steps:

  • Mix coconut cream, coconut water, lime juice, lime zest, and coconut extract together in a bowl. Cover with plastic wrap and chill in the refrigerator until flavors combine, at least 1 hour.
  • Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Cover and store in the freezer until firm, about 1 1/2 hours.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 29.6 g, Fat 8.6 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 8.1 g, Sodium 38 mg, Sugar 27.1 g

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