📝 About This Recipe
Captured from the heart of the Sonoran Desert, this vibrant magenta sorbet showcases the exotic, melon-like sweetness of the prickly pear fruit, known in Mexico as 'Tuna'. Its flavor is a sophisticated cross between watermelon, bubblegum, and wild strawberries, offering a refreshing escape from the heat. This recipe balances the fruit's natural sugars with a touch of bright citrus and a hint of agave, resulting in a silky, jewel-toned dessert that is as visually stunning as it is palate-cleansing.
🥗 Ingredients
The Fruit Base
- 12-15 pieces Prickly Pear Fruit (Tunas) (ripe, deep purple/red variety)
- 3 tablespoons Fresh Lime Juice (about 2 small limes)
- 1 tablespoon Lemon Juice (for a layer of acidity)
The Syrup
- 3/4 cup Granulated Sugar (adjust based on fruit sweetness)
- 1/2 cup Water (filtered)
- 2 tablespoons Light Agave Nectar (adds silkiness and prevents crystallization)
- 1/8 teaspoon Sea Salt (fine grain)
The Secret Touch
- 1 tablespoon Silver Tequila or Vodka (optional; helps keep the sorbet soft)
- 1/2 teaspoon Orange Zest (finely grated)
Garnish
- 6 sprigs Fresh Mint Leaves (for color contrast)
- 1 pinch Flaky Sea Salt (for serving)
👨🍳 Instructions
-
1
Prepare the prickly pears by carefully removing the skins. Use tongs to hold the fruit (to avoid tiny thorns called glochids) and slice off both ends. Make a shallow vertical slit down the skin and peel it back with a spoon or knife to reveal the bright flesh.
-
2
Roughly chop the prickly pear flesh and place it into a high-speed blender. Pulse until completely liquefied into a vibrant magenta puree.
-
3
Strain the puree through a fine-mesh sieve into a large bowl. Prickly pears contain many small, rock-hard seeds that must be removed. Use a spatula to press the pulp through until only the dry seeds remain. You should have about 2 to 2.5 cups of juice.
-
4
In a small saucepan over medium heat, combine the sugar, water, agave nectar, and sea salt. Stir constantly until the sugar has completely dissolved and the mixture just begins to simmer.
-
5
Remove the syrup from the heat and stir in the orange zest. Let the syrup steep and cool to room temperature for about 15 minutes.
-
6
Whisk the cooled sugar syrup, lime juice, lemon juice, and the optional tequila/vodka into the prickly pear juice. The acidity of the citrus will make the bright pink color pop even more.
-
7
Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, or ideally overnight. The base must be thoroughly chilled (below 40°F/4°C) for the best texture.
-
8
Once chilled, give the mixture a quick whisk. Pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 15-25 minutes until it reaches a soft-serve consistency.
-
9
Transfer the churned sorbet into a chilled, airtight container. Smooth the top with a spatula.
-
10
Freeze the sorbet for at least 4-6 hours to 'ripen' or firm up. This allows the flavors to meld and the texture to become scoopable.
💡 Chef's Tips
Always wear gloves or use tongs when handling raw prickly pears to avoid nearly invisible thorns. If you don't have an ice cream maker, pour the mixture into a shallow pan and whisk it every 30 minutes for 3 hours to break up ice crystals. Use the 'Egg Test' to check sugar density: a clean, raw egg in the shell should float in the liquid with a nickel-sized patch of shell showing above the surface. If the fruit is exceptionally sweet, reduce the sugar by 2 tablespoons to maintain a refreshing tartness. Avoid boiling the fruit juice itself, as heat can dull the vibrant pink color and change the fresh flavor profile.
🍽️ Serving Suggestions
Serve in chilled glass coupes with a sprig of fresh mint and a tiny pinch of flaky sea salt on top. Pair with a crisp glass of Prosecco or pour a shot of Mezcal over a scoop for a 'boozy' dessert float. Accompany with thin almond tuile cookies or shortbread for a delightful textural contrast. Place a scoop alongside a slice of lime-infused pound cake. For a Mexican-inspired twist, sprinkle a tiny bit of Tajin seasoning on top for a spicy, salty kick.