Bo Friberg

Prickly Pear Sorbet

Preparation info
  • Yield: approximately

    3 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 pounds 8 ounces (1 kg 135 g) prickly pears (about 8) (

Method

  1. Cut the prickly pears in half crosswise and scoop out the pulp using a small spoon. Save the shells to use in serving or discard them. Place the fruit pulp in a food processor and process to a smooth consistency (see Note).

  2. Strain the mixture and discard the solids; you should have about