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May 6, 2009, 6:15 PM

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Cactus fruit sorbet

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Due to the mucilaginous nature of cactus fruit, tunas are a natural for making a sorbet or ice cream.

Cut about 1 kilogram of cactus tunas in half, scoop the flesh out into a blender and liquefy and then strain to remove the seeds. Lime juice and sugar can be added to taste and the mix can be cooked for a couple of minutes to dissolve the sugar. Place the fruit pulp in a shallow pan in a freezer and as the contents freeze run a fork through about three or four times over the first hour or so to break up any ice crystals forming along the edges of the container.

A drop or two of Tequila or Cointreau gives the helado an adult flavor.

(This post was edited by Jetski on May 8, 2009, 6:19 AM)

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