Cactus pears, strawberries, and plums get a surprisingly spicy taste kick from black pepper in this frozen summer sorbet recipe.

Source: Better Homes and Gardens

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Recipe Summary

prep:
1 hr
chill:
1 hr
freeze:
6 hrs
total:
8 hrs
Servings:
6
Yield:
2 cups or 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel cactus pears. If using plums, peel and remove pits. Place prepared cactus pears or plums in a food processor bowl or blender container. Cover and process or blend until smooth. Press cactus pear mixture through a sieve, reserving pulp and juice; discard seeds. If using plums, do not sieve. (You should have about 1 cup cactus pear or plum puree.)

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  • In a medium saucepan combine cactus pear pulp and juice or plum puree with 3/4 cup of the strawberries, cut-up plums, sugar, and water. Bring just to boiling, stirring often.

  • Reduce heat. Cook fruit mixture, uncovered, on low heat for 30 to 45 minutes or until liquid is reduced by about one-fourth, adding the black pepper during the last 5 minutes of cooking, if desired.

  • Refrigerate mixture for 1 hour or until chilled. Turn mixture into a 9x9x2-inch pan. Cover and freeze until firm. Break frozen mixture into chunks; turn into a chilled mixing bowl. Beat mixture with an electric mixer on low speed until slightly slushy, then on medium-high speed until smooth.

  • Fold in remaining strawberries. Return to pan. Cover and freeze until firm. Meanwhile, chill desired serving bowls. Scoop and serve several small scoop of sorbet into each chilled serving bowl; garnish with cactus pear wedges, if desired. Makes 2 cups or 6 servings.

Nutrition Facts

153 calories; fat 1g; carbohydrates 38g; insoluble fiber 2g; protein 1g; vitamin a 145.8IU; vitamin c 23.6mg; sodium 1mg; iron 0.2mg.
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