Prickly Pear Sorbet (Nieve de Tuna)

About this recipe

Artisan prickly pear sorbet made in the style of Oaxacan street ice-cream vendors, using fresh prickly pear juice, piloncillo (raw cane sugar) and lime. A frozen delight that captures the fruity soul of Oaxaca.

1. 1

   Peel the prickly pears carefully wearing gloves (the spines are very fine). Halve each one and scoop out the flesh with a spoon.

   
2. 2

   Blend the flesh with the water and grated piloncillo until smooth. Strain through muslin or a fine sieve to remove the seeds.

   
3. 3

   Add the lime juice and taste for sweetness. Adjust to taste. The mixture should be slightly sweeter than you prefer, as cold reduces the perception of sweetness.

   
4. 4

   If you have a traditional wooden ice-cream churn, pour in the mixture and churn continuously while packing crushed ice and coarse salt around the barrel. Otherwise, pour into a shallow metal tray and freeze.

   
5. 5

   If using the freezer method, remove every 40 minutes for the first 3 hours and scrape with a fork to break ice crystals and achieve the characteristic grainy texture of artisan sorbet.

   
6. 6

   Serve in small cups or wafer cones. Garnish with a pinch of worm salt (sal de gusano) for an authentically Oaxacan experience.

   

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