Ingredients
10 fresh medium Prickly Pears (Tunas)
1/2 cup fresh squeezed lime juice
1/2 cup sugar
1/4 cup light corn syrup
2 ounces tequila (optional)
salt, for rimming
Method
Sources
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RecipeNLG
dataset
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Achievable elevated desserts — laminated doughs, cakes, custards
Built-in compressor — no pre-freezing bowl, continuous churning
Process frozen pints into ice cream — 7 programs, no pre-churning
Freeze bowl attachment — gelato, sorbet from your stand mixer
Compressor-free churner for gelato, sorbet, frozen yogurt
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Carefully peel prickly pears and discard peels. Quarter the fleshy inside and gently puree in a blender or food processor. Strain to remove seeds and measure out 2 1/2 c of puree. Set aside in medium mixing bowl. Prepare an ice bath in a large bowl. Heat lime juice, sugar, and corn syrup, stirring to dissolve sugar. Bring just to boil and remove from heat. Stir hot lime juice mixture into the prickly pear puree. Stir in tequila if using. Pour the puree mixture into a Ziploc bag and submerge in prepared ice bath until cool, about 30 minutes. Pour cool sorbet base into ice cream maker canister and follow manufacturer's instructions for sorbets (usually spin 10-15 minutes). Freeze in freezer at least 3 hours before serving. To serve, dip rims of margarita glasses into rimming salt and scoop sorbet into the glasses.