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1
Line a baking sheet with plastic wrap.
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2
Wearing rubber gloves, wash the cactus pears and with paper towels, rub off any prickly fuzz left on the skin.
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3
Halve the pears lengthwise.
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4
Carefully scoop out the flesh and seeds and put them into a blender, leaving the thick shells intact.
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5
Put the shells onto the baking sheets and freeze them until hard, about 1 hour.
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6
Add the syrup and lime juice to the blender and puree until smooth.
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7
Taste and adjust the flavor with more syrup or lime juice, to taste.
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8
Strain the puree through a fine sieve, discarding any seeds and pulp.
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9
Pour the sorbet into the frozen shells, smoothing the surface so they are level.
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10
Cover with plastic wrap and return the filled shells to the freezer for at least 6 hours.
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11
Frozen sorbet shells may be wrapped individually in plastic wrap and kept in the freezer for 1 week.
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12
1/2 cup sugar
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13
1/2 cup water
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14
Put the sugar and water into a saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar.
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15
Remove from heat and cool before using.
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16
Syrup can be stored, covered, in the refrigerator, for 1 month.
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17
Yield: 3/4 cup
