Cactus Honey Sherbet

Ingredients

3 medium peaches 1 envelope unflavored gelatin 1/4 cup cold water 1 cup prickly pear juice 1 1/2 cup prickly pear pieces 1/2 cup honey 5 tbsp lemon juice 1/2 cup whipping cream	Advertisements

Preparation
 
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 1 1/2 cups.

Sprinkle gelatin over the 1/4 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.

 

 
Servings: 8

 

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