Craving a cool and refreshing dessert with a unique twist? Look no further than cactus fig and lime sorbet. This sorbet offers a delightful balance of sweet and tangy flavors, with the juicy sweetness of cactus figs complemented by the zesty brightness of limes. The vibrant green color of the cactus figs adds a visually appealing element to this dessert, making it a perfect choice for special occasions or when you simply want to treat yourself to something special.
Check out the recipes below so you can choose the best recipe for yourself!
FRESH FIG AND LIME SORBET
Use figs in season at their ripest. It is recommended to make the sugar syrup a day ahead to allow plenty of time to chill. Untried by me.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h15m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Add 2 cups water and the sugar to a saucepan.
- Cook, stirring constantly, until the syrup boils and the sugar has dissolved; refrigerate until thoroughly chilled.
- Place the figs in the bowl of a food processor; puree.
- Add the puree to the chilled syrup; stir in the lime juice.
- Taste, and add more juice if desired.
- Freeze sorbet in an ice-cream maker following the manufacturer's directions until the mixture begins to freeze.
- Then scoop mixture into a storage container, seal tightly, and freeze for several hours or overnight.
- **Black Mission figs give the sorbet a ruby color, speckled with black if the figs are unpeeled; Green figs will result in pale pink color speckled with green if left unpeeled.
Nutrition Facts : Calories 1115.2, Fat 2.1, SaturatedFat 0.4, Sodium 9.3, Carbohydrate 290.9, Fiber 20.2, Sugar 262.7, Protein 5.6
CACTUS SORBET
Provided by Food Network
Time 1h9m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Wearing your rubber gloves, wash and skin pears. Be careful of the very tiny spines. Add all ingredients except mint to a blender and puree until smooth. Reduce liquid in half on medium heat. Strain and let cool.
- Note: Before freezing the puree, adjust the flavor with sugar and cranberry juice, to taste. Freeze puree in an ice cream maker and you're ready to scoop.
- Garnish with fresh mint.
FIG SORBET
I love fig ice cream, so I decided to try sorbet, and although I wasn't crazy about the color, I couldn't resist the flavor. Make sure to use fully ripe, sweet figs for this. My favorite way to make this is with red wine.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the water or wine and sugar in a saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Add the rose geranium or rose water, remove from the heat and allow to cool. Strain if you steeped the rose geranium sprig.
- Combine all of the ingredients in a blender and purée until smooth. You may have to do this in two batches. Chill in the refrigerator for 2 hours or overnight.
- Chill a container in the freezer. Blend the mixture with an immersion blender for 30 seconds, then freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container and place in the freezer for 2 hours to pack. Allow to soften in the refrigerator for 15 to 30 minutes before serving.
Nutrition Facts : @context http, Calories 189, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams
CACTUS-PEAR SORBETS
Categories Blender Ice Cream Machine Fruit Dessert Low Sodium Frozen Dessert Summer Vegan Gourmet
Yield Makes 4 cups
Number Of Ingredients 3
Steps:
- Line a baking sheet with plastic wrap. Wearing rubber gloves, wash cactus pears and with paper towels rub off any prickly fuzz left on skin. Halve cactus pears lengthwise and with a spoon carefully scoop flesh with seeds into a blender, leaving thick shells intact. Add syrup and lime juice to blender and purée until smooth. Pour cactus-pear purée through a fine sieve into a bowl and discard seeds. Put cactus shells on baking sheet and freeze while making sorbet.
- Freeze purée in an ice-cream maker. Scoop sorbet into frozen shells, smoothing surfaces so they are level. Freeze filled cactus shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.
Tips:
- Choose ripe cactus figs: Look for figs that are plump and slightly soft to the touch. Avoid figs that are green or have blemishes.
- Prepare the cactus figs: Cut the cactus figs in half and scoop out the flesh. Be careful not to touch the spines on the cactus figs, as they can cause irritation.
- Use a food processor: A food processor is the easiest way to make cactus fig sorbet. Simply add the cactus fig flesh, lime juice, sugar, and water to the food processor and blend until smooth.
- Freeze the sorbet: Pour the sorbet mixture into a freezer-safe container and freeze for at least 4 hours, or overnight.
- Serve the sorbet: When ready to serve, scoop the sorbet into bowls or glasses and top with additional lime zest or chopped cactus fig flesh.
Conclusion:
Cactus fig and lime sorbet is a refreshing and delicious treat that is perfect for a summer party or a light dessert. It is easy to make and can be made ahead of time. With its unique flavor and beautiful color, cactus fig and lime sorbet is sure to impress your guests.
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