Prickly Pear Cactus grows throughout the United States. Right now, Tucson is awash in them. Pick the fruits from your plants when they are very red or maroon, midsummer through October.
To remove the spines from the prickly pear fruits, put them in a bowl and pour hot water over them. Discard the spiney water! Pick any spines out of your poor hands.
Cut about six shells lengthwise. Remove the pulp from the fruit's shells. Add the pulp and seeds to a blender with 1/2 tablespoon of lime and syrup (1/2 cup sugar and 1/2 cup water boiled to thick consistency in a saucepan).
Blend!
Pour the pulp through a colander or strainer to remove seeds. Pour the mixture into a pan, cover with plastic wrap, and freeze for six hours.
You may want to stir the mixture a bit so it has a nice fluffy consistency. When ready, spoon the prickly pear sorbet into some cheesy cactus glasses and Enjoy!
FREE Tip: For Prickly Pear Margaritas, just add tequila.
