Ingredients
3 1/2 pounds (about 18 medium) fresh prickly pears (tunas)
1 cup sugar, plus a little more if necessary
About 3 tablespoons freshly squeezed lime juice
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Fresh Israeli cooking — market-driven, vegetable-forward, spiced
Vented containers keep produce fresh longer — lettuce, berries, herbs
Vietnamese home cooking — pho, banh mi, fresh rolls, sauces
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Preparing the prickly pears: Cut a 1/2-inch slice off both ends of the prickly pears, then make a 1/2-inch-deep incision down one side, end to end. Carefully (remember, there are little stickers) peel off the rind, starting from your incision: The rind is thick and, if ripe, will easily peel away from the central core of fruit. Roughly chop the peeled prickly pears. The ice base: Place the fruit in a blender or food processor, add 1 cup water, the sugar and lime juice, and blend for several minutes, until the sugar is dissolved. Strain through a medium-mesh sieve; taste for sweetness and tartness, adding more sugar or lime juice as necessary. If time permits, chill thoroughly. Freezing the ice: Pour the mixture into the canister of your ice cream freezer and freeze according to the manufacturers directions. When the ice comes from the machine, it may be rather soft; for a firmer texture, let it ripen in your freezer for a couple of hours before serving. Traditional and Contemporary Variations Mango, peach, Nectarine or Cantaloupe Ice: Peel, pit and/or seed about 2 pounds (slightly more for cantaloupe) fruit, to yield 2 cups of fruit pulp. Puree with 1 1/2 cups water, 3/4 to 1 cup sugar, and lime juice to taste. Freeze according to the manufacturers directions. A tablespoon or so of dark rum is a delicious addition. Strawberry, Blackberry, Boysenberry or Kiwi Ice: Puree 2 1/2 cups of packed-down fruit (hulled and halved strawberries, peeled and diced kiwi) with 1 cup water, 3/4 to 1 cup sugar and about 2 1/2 tablespoons fresh lime juice. Freeze according to the manufacturers directions. A tablespoon or so of Triple Sec or Cointreau are good additions.