Cactus Honey Sherbet
Serving Size : 8
Ingredients for prepare Cactus Honey Sherbet
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | medium | peaches |
| 1 | envelope | unflavored gelatin |
| 1/4 | cup | cold water |
| 1 | cup | prickly pear juice |
| 1 1/2 | cups | prickly pear pieces |
| 1/2 | cup | honey |
| 5 | tablespoons | lemon juice |
| 1/2 | cup | whipping cream |
recipe Cactus Honey Sherbet
Plunge the peaches into a large pot of boiling water for one minute;
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using a slotted spoon, transfer them immediately to a large bowl of cold water. The skins
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should slip off easily. Slice the peaches. There should be about 1 1/2 cups. Sprinkle gelatin over
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the 1/4 cup of cold water in a small bowl. Set aside.
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Combine 1 cup prickly pear juice with peach slices and prickly pear pieces in a
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medium saucepan. Simmer over low heat for five minutes. Turn off the heat under the fruit
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and strain off 1 cup of juice. In a small saucepan, combine
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the juice and honey and cook gently just at a simmer for
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eight minutes. Add the softened gelatin and lemon juice to the honey mixture and stir until gelatin
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is dissolved. Puree the fruit and remaining juice in a blender. Combine with the gelatin and
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honey mixture and freeze in a bread pan or similar container. When nearly hard, remove from freezer,
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transfer to a bowl, and beat with an electric mixer. Beat the whipping cream until stiff
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and fold into the fruit mixture. Return to the bread pan. Refreeze until firm.
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