Directions
Step 1
To a big pot, add the prickly pears and fill with chilly water. Drain the water, pouring off any grime or particles, then fill the pot once more simply to cowl. Convey to a delicate simmer and switch off the warmth. Put aside to chill for about 10 minutes, then drain the fruit by way of a fine-mesh strainer.
Step 2
Set the strainer over a medium bowl and use a picket spoon to smash and pierce the fruit, letting the juice drain into the bowl. Take away any thick skins from the strainer, then switch the remaining pulp to a double layer of cheesecloth and squeeze any extra juice by way of the strainer. It is best to have about 1½ cups.
Step 3
Switch the juice to a 6-inch sq. glass container or baking dish and freeze till stable, about 3 hours. As soon as frozen, use a fork to scrape into fluffy crystals and serve.
-
To a big pot, add the prickly pears and fill with chilly water. Drain the water, pouring off any grime or particles, then fill the pot once more simply to cowl. Convey to a delicate simmer and switch off the warmth. Put aside to chill for about 10 minutes, then drain the fruit by way of a fine-mesh strainer.
-
Set the strainer over a medium bowl and use a picket spoon to smash and pierce the fruit, letting the juice drain into the bowl. Take away any thick skins from the strainer, then switch the remaining pulp to a double layer of cheesecloth and squeeze any extra juice by way of the strainer. It is best to have about 1½ cups.
-
Switch the juice to a 6-inch sq. glass container or baking dish and freeze till stable, about 3 hours. As soon as frozen, use a fork to scrape into fluffy crystals and serve.
