Cactus Honey Sherbet Recipe

Cactus Honey Sherbet recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

3 md Peaches
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Prickly pear juice
1 1/2 c Prickly pear pieces
1/2 c Honey
5 tb 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 cold water. The skins should slip off easily. Slice the peaches. There should be about 1 1/2 cups. Sprinkle gelatin over the 1/4 cup of cold water in a small bowl. Set aside. Combine 1 cup prickly pear juice with peach slices and prickly pear pieces in a medium saucepan. Simmer over low heat for five minutes. Turn off the heat under the fruit and strain off 1 cup of juice. In a small saucepan, combine the juice and honey and cook gently just at a simmer for eight minutes. Add the softened gelatin and lemon juice to the honey mi ture and stir until gelatin is dissolved. Puree the fruit and remaining juice in a blender. Combine with the gelatin and honey mi ture and freeze in a bread pan or similar container. When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mi er. Beat the whipping cream until stiff and fold into the fruit mi ture. Return to the bread pan. Refreeze until firm.

Cactus Honey Sherbet recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5

660 people have voted

Last Reviewed on 2018-12-11