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Rating: 4.0/5 (34 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Southwestern
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 195
% Daily Value**
Total Fat 4g
Saturated Fat 3g
Unsaturated Fat 0g
Cholesterol 15mg
Sodium 57mg
Total Carbohydrate 40g
Dietary Fiber 2g
Sugars 36g
Protein 2g
Vitamin A  7%Vitamin C  16%
Calcium  2%Iron  2%
Potassium  5%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cactus Honey Sherbet

Recipe Tags: Sherbet Recipes

Date Added: June 12, 2009
This sherbet is a refreshing alternative to ice cream during the hot summer months.


3 Peaches medium
1 Unflavored Gelatin Envelope
1/4 cup Water Cold
1 cup Pear Juice
1 1/2 cups Pears pieces
1/2 cup Honey
5 tablespoons Lemon Juice
1/2 cup Heavy Whipping Cream
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1. Plunge the peaches into a large pot of boiling water for one minute; using a slotted spoon, transfer them immediately to a large bowl of cold water.

2. The skins should slip off easily. Slice the peaches.

3. There should be about 1 1/2 cups. Sprinkle gelatin over the 1/4 cup of cold water in a small bowl.

4. Set aside. Combine 1 cup prickly pear juice with peach slices and prickly pear pieces in a medium saucepan.

5. Simmer over low heat for five minutes. Turn off the heat under the fruit and strain off 1 cup of juice.

6. In a small saucepan, combine the juice and honey and cook gently just at a simmer for eight minutes.

7. Add the softened gelatin and lemon juice to the honey mixture and stir until gelatin is dissolved.

8. Puree the fruit and remaining juice in a blender.

9. Combine with the gelatin and honey mixture and freeze in a bread pan or similar container.

10. When nearly hard, remove from freezer, transfer to a bowl, and beat with an electric mixer.

11. Beat the whipping cream until stiff and fold into the fruit mixture.

12. Return to the bread pan. Refreeze until firm.

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Dietary Notes:
This recipe is very low-sodium with 57.13mg per serving and low-cholesterol with 15.38mg per serving

This recipe is a good source of Vitamin C with 16% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, MSG, Sulfites, Peach, Natural Sweeteners, Fructose Malabsorption allergies.
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