Prickly Pear Margarita Sorbet – a delicious recipe with fresh squeezed lime juice, sugar, light corn syrup, tequila, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Carefully peel prickly pears and discard peels. Quarter the fleshy inside and gently puree in a blender or food processor. Strain to remove seeds and measure out 2 1/2 c of puree. Set aside in medium mixing bowl. Prepare an ice bath in a large bowl.
2
Heat lime juice, sugar, and corn syrup, stirring to dissolve sugar. Bring just to boil and remove from heat.
3
Stir hot lime juice mixture into the prickly pear puree. Stir in tequila if using. Pour the puree mixture into a Ziploc bag and submerge in prepared ice bath until cool, about 30 minutes.
4
Pour cool sorbet base into ice cream maker canister and follow manufacturer's instructions for sorbets (usually spin 10-15 minutes). Freeze in freezer at least 3 hours before serving. To serve, dip rims of margarita glasses into rimming salt and scoop sorbet into the glasses.
119
kcal
Calories
31
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 10 fresh medium Prickly Pears (Tunas), 1/2 cup fresh squeezed lime juice, 1/2 cup sugar, 1/4 cup light corn syrup, and more.
Yes, Prickly Pear Margarita Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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