Cactus Honey Sherbet Recipe
- 3 med Peaches
- 1 env unflavored gelatin
- 1/4 c. Cool water
- 1 c. Prickly pear juice
- 1 1/2 c. Prickly pear pcs
- 1/2 c. Honey
- 5 Tbsp. Lemon juice
- 1/2 c. Whipping cream
- 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 cool water.
- The skins should slip off easily.
- Slice the peaches.
- There should be about 1 1/2 c..
- Sprinkle gelatin over the 1/4 c. of cool water in a small bowl.
- Set aside.
- Combine 1 c. prickly pear juice with peach slices and prickly pear pcs in a medium saucepan.
- Simmer over low heat for five min.
- Turn off the heat under the fruit and strain off 1 c. of juice.
- In a small saucepan, combine the juice and honey and cook gently just at a simmer for eight min.
- Add in the softened gelatin and lemon juice to the honey mix and stir till gelatin is dissolved.
- Puree the fruit and remaining juice in a blender.
- Combine with the gelatin and honey mix and freeze in a bread pan or possibly similar container.
- When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mixer.
- Beat the whipping cream till stiff and fold into the fruit mix.
- Return to the bread pan.
- Refreeze till hard.
peaches, water, pear juice, pear, honey, lemon juice, whipping cream
Taken from cookeatshare.com/recipes/cactus-honey-sherbet-96942 (may not work)