After failing my first attempt at making sorbet, I thought I would use the method I learned during my internship at the Sucre confection studio. My first sorbet, although smooth at first, turned into a solid icy mess after it had settled in the freezer for several hours. Liquid glucose supposedly acts like alcohol
This recipe was incredibly easy. I can’t get over it. It’s still creamy like ice cream, but it doesn’t require all the eggs and tempering and hoopla that goes along with it. The coconut milk gives it the nice creamy texture and a faint taste of piña colada, which I’m pretty positive is going to be the next sorbet flavor I whip up (virgin of course).
Prickly Pear Cactus Sorbet
Prep time
Total time
Author: Suzanne Bruno
Recipe type: Sorbet
Ingredients
- 1 13.5 ounce can of coconut milk
- ¾ cup prickly pear syrup
- 1½ tablespoon lime juice
- 2 pinches of salt
- 1 tablespoon liquid glucose
Instructions
- In a medium sized bowl, whisk together the coconut milk, syrup, salt and lime juice.
- In a small, microwave safe bowl, drop the tablespoon of liquid glucose and pour ¼ cup of the pear and coconut mixture on top. Don't both trying to mix it at this point. ***in order to successfully work with the glucose, plunge the tablespoon into an ice bath first before attempting to scoop it out from the container. Then stick your hand in the ice bath until very very cold, and scrape the glucose off of the tablespoon and into the microwave safe bowl. Unless you want that glucose to stick to you for hours, you absolutely must not skip the ice bath step.
- Microwave the glucose and ¼ cup of the mixture for about 15-30 seconds. After it has warmed, whisk the mixture together so the glucose is emulsified into the base. (I actually learned how to do this during my internship, which was pretty cool. I got the inside scoop....get it?!) Then pour the mixture back into the medium bowl and mix well.
- Before freezing, refrigerate the mixture in an airtight container until cold (aprox. 1-2 hours)
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