Ingredients with Measurements:
- 2 cups of Peruvian apple cactus fruit (also known as tuna)
- 1 cup of water
- 1 cup of sugar
- 1/4 cup of lime juice
- 1/4 teaspoon of salt
Special equipment needed:
- Blender
- Ice cream maker
Step-by-step instructions:
1. Cut the Peruvian apple cactus fruit in half and scoop out the flesh with a spoon.
2. Add the fruit, water, sugar, lime juice, and salt to a blender and blend until smooth.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
4. Transfer the sorbet to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes (churning time in ice cream maker not included)
Temperature:
- Freezer temperature: 0°F (-18°C)
Serving size:
- Makes about 4 cups of sorbet
- Serving size: 1/2 cup
Nutritional information:
- Calories: 140
- Fat: 0g
- Carbohydrates: 36g
- Protein: 0g
- Fiber: 2g
- Sugar: 33g
- Sodium: 60mg
Substitutions for ingredients:
- Peruvian apple cactus fruit can be substituted with any other type of fruit, such as strawberries or mangoes.
- Lime juice can be substituted with lemon juice.
Variations:
- Add a pinch of chili powder for a spicy kick.
- Use coconut milk instead of water for a creamier texture.
- Add chopped fresh mint leaves for a refreshing twist.
Tips and tricks:
- Make sure to remove all the seeds from the Peruvian apple cactus fruit before blending.
- For a smoother sorbet, strain the mixture through a fine-mesh sieve before churning.
- To prevent ice crystals from forming, cover the sorbet with plastic wrap before freezing.
Storage instructions:
- Store the sorbet in an airtight container in the freezer for up to 1 week.
Reheating instructions:
- Sorbet does not need to be reheated.
Presentation ideas:
- Serve the sorbet in a chilled glass bowl or on a dessert plate.
- Garnish with fresh mint leaves or a slice of lime.
Garnishes:
- Fresh mint leaves
- Lime slices
Pairings:
- Serve with a slice of cake or a cookie for a sweet treat.
Suggested side dishes:
- None
Troubleshooting advice:
- If the sorbet is too hard, let it sit at room temperature for a few minutes before scooping.
- If the sorbet is too soft, freeze it for a longer period of time.
Food safety advice:
- Make sure to wash the Peruvian apple cactus fruit thoroughly before using.
- Store the sorbet at a safe temperature of 0°F (-18°C) or below.
Food history:
- The Peruvian apple cactus fruit is native to South America and has been used for centuries in traditional medicine and cuisine.
Flavor profiles:
- Sweet, tangy, and refreshing
Serving suggestions:
- Serve as a dessert or a palate cleanser between courses.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Peruvian
Taste: Refreshing, Sweet, Tart, Tangy, Fruity