Prickly Pear Sorbet (Nieve de Tuna)
Artisan prickly pear sorbet with piloncillo, in the style of Oaxacan ice-cream vendors.
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.
History & Origin
Artisan sorbet is one of the great everyday pleasures of Oaxaca. The neveros - cold-craft artisans - master the art of turning seasonal fruit into uniquely textured sorbets using wooden churns, ice and salt. The prickly pear, fruit of the nopal cactus that ripens between July and September, produces an intensely fuchsia-coloured sorbet that is impossible to forget. It is not an industrial ice cream: it is grainy, refreshing, and tastes of the dry earth of Oaxaca.
Estimated cost
£4.00
Total cost
£0.50
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
90
Calories
1g
Protein
23g
Carbohydrates
0g
Fat
3g
Fibre
5mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 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
Blend the flesh with the water and grated piloncillo until smooth. Strain through muslin or a fine sieve to remove the seeds.
- 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
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
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
Serve in small cups or wafer cones. Garnish with a pinch of worm salt (sal de gusano) for an authentically Oaxacan experience.
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Guava Paste
Homemade guava ate, a firm fruit paste ideal with fresh cheese.
Peanut Marzipan
A traditional Mexican peanut and icing sugar sweet that melts in your mouth.
Jericallas (Mexican Custard)
A baked custard from Guadalajara with a characteristically burnt top.
Day of the Dead Bread
A soft, orange blossom-scented sweet bread made for Day of the Dead.