Cactus Fig Sorbet

In the past, this sorbet was only made in the winter from diluted prickly pear syrup: The Indians simply left it outside for a night to freeze and then ate it for breakfast the next morning. Thanks to modern freezing technology, prickly pear sorbet can now be served all year round. Of course, it tastes most refreshing during the hot summer months.

Peel and halve the prickly pears, and crush them in a food processor. Strain the pulp through a fine sieve to remove the seeds, and set the prickly pear juice aside.

Put the juice of one lemon and water in a stainless steel pot, and put everything together over medium heat.

Then turn the stove top down to low heat, add the sugar, and stir until dissolved.

Remove the saucepan from the heat, and stir in the prickly pear juice. Allow the mixture to cool.

Pour the liquid into a freezer can or possibly another plastic container (do not use aluminum containers, as the prickly pear juice will react chemically with them), and go into the freezer. Take out the mold every 20 min, and stir – until the liquid is frozen into grainy, fuchsia ice crystals.

Garnish the sorbet with a few lemon balm leaves.

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