Cactus Fruit-Beaujolais Ice
- Ready In:
- 1hr 30mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 59.14 ml granulated sugar
- 78.78 ml water
- 473.18 ml beaujolais wine (good quality is best)
- 907.18 g prickly pears, very ripe (fruit of the cactus, 8-10 pieces)
- 1 lime, juice of
- 1 egg white
directions
- Place sugar and water in saucepan and bring to a boil, stirring just until sugar is dissolved.
- Remove from heat and let cool.
- In second saucepan, reduce Beaujolais to 1/2 cup.
- Remove from heat and let cool.
- Wearing heavy gloves to avoid fine thorns, slice fruit in half lengthwise.
- Scoop out red pulp from skin and place in food processor or blender.
- Whirl briefly, then press pulp and liquid through food mill to remove seeds.
- You should have 1 1/2 cups of liquid.
- Combine fruit purée with sugar syrup, reduced wine, and lime juice.
- Beat the egg white until very frothy, and slowly add fruit mixture while still beating.
- Place in ice cream freezer and freeze according to manufacturer's directions.
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RECIPE SUBMITTED BY
Molly53
United States