Cactus honey sherbet
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Peaches |
| 1 | Envelope unflavored gelatin | |
| ¼ | cup | Cold water |
| 1 | cup | Prickly pear juice |
| 1½ | cup | Prickly pear pieces |
| ½ | cup | Honey |
| 5 | tablespoons | Lemon juice |
| ½ | cup | Whipping cream |
Directions
Plunge the peaches into a large pot of boiling water for one minute; using a slotted spoon, transfer them immediately to a large bowl of cold water. The skins should slip off easily. Slice the peaches.
There should be about 1½ cups.
Sprinkle gelatin over the ¼ cup of cold water in a small bowl. Set aside. Combine 1 cup prickly pear juice with peach slices and prickly pear pieces in a medium saucepan. Simmer over low heat for five minutes.
Turn off the heat under the fruit and strain off 1 cup of juice. In a small saucepan, combine the juice and honey and cook gently just at a simmer for eight minutes. Add the softened gelatin and lemon juice to the honey mixture and stir until gelatin is dissolved.
Puree the fruit and remaining juice in a blender. Combine with the gelatin and honey mixture and freeze in a bread pan or similar container. When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mixer. Beat the whipping cream until stiff and fold into the fruit mixture. Return to the bread pan. Refreeze until firm.