Recipe of the Day -- Prickly Pear Sorbet

I love the sorbet recipes that I linked to a couple of days ago -- they all contain alcohol -- it was hard to chose just one.

I went with Prickly Pear sorbet. I don't think Prickly Pears are necessarily native to Las Vegas, but they do grow well here due to the desert environment. I've seen quite a few healthy specimens out at Spring Mountain Ranch in the Red Rock Conservation area.

Okay, I'm not recommending that you harvest your Prickly Pear in this state park, I'm pretty sure that is a real no-no. Instead you could go to a local nursery and simply buy a Prickly Pear, though I can't guarantee it will bear fruit. I kept one alive for over a year, it flowered but did not make "pears" -- Eventually, I over watered it, and that was the end of that.

I'm guessing the fruit is available in specialty markets.

Here is the recipe for Prickly Pear Sorbet --

PRICKLY PEAR CACTUS SORBET
3/4 cup water
2/3 cup sugar
5 prickly pears, peeled and chopped
3/4 cup fresh lemon juice
1 tablespoon citrus vodka
Pinch salt
To make sugar syrup, heat water and sugar over low heat just to dissolve, then let cool. In a blender, puree prickly pears and sugar syrup until smooth, then strain through a fine-mesh strainer. Add lemon juice, vodka and salt. Taste for balance. Chill and freeze in an ice-cream freezer, following manufacturer's instructions.
Serves 4.
-- Recipe from Steven Geddes, rm seafood, Mandalay Bay

I'm guessing this recipe is calling for the fruit, but I'm not entirely sure. Here is a link that is quite informative regarding the cactus. http://www.wikihow.com/How-to-Eat-Prickly-Pear-Cactus

It includes a photo of Prickly Pear sorbet that is pink, so it would reason that the fruit is used, although it says that the "flesh" can be used for sorbet. Your guess is as good as mine.