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

1. 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.
2. The skins should slip off easily.
3. Slice the peaches.
4. There should be about 1 1/2 c..
5. Sprinkle gelatin over the 1/4 c. of cool water in a small bowl.
6. Set aside.
7. Combine 1 c. prickly pear juice with peach slices and prickly pear pcs in a medium saucepan.
8. Simmer over low heat for five min.
9. Turn off the heat under the fruit and strain off 1 c. of juice.
10. In a small saucepan, combine the juice and honey and cook gently just at a simmer for eight min.
11. Add in the softened gelatin and lemon juice to the honey mix and stir till gelatin is dissolved.
12. Puree the fruit and remaining juice in a blender.
13. Combine with the gelatin and honey mix and freeze in a bread pan or possibly similar container.
14. When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mixer.
15. Beat the whipping cream till stiff and fold into the fruit mix.
16. Return to the bread pan.
17. 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)