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Prickly Pear and Lime Sorbet

Servings: 6 to 8

If you can boil a pot of water, you can make sorbet. The secret is a delicious purée, which is exactly what you get when marrying juicy-sweet prickly pears and tangy lime.


  • 1-1/2 lb. ripe prickly pears
  • 2/3 cup amber agave nectar
  • 1 Tbs. freshly squeezed lime juice
  • 2 Tbs. lime zest
  • 1 Tbs. mezcal (optional)


Slice the prickly pears in half lengthwise. Scoop out the flesh with a spoon and transfer to a bender. Purée until smooth. Strain the mixture through a fine mesh strainer to remove the seeds.

Transfer the purée to a medium bowl. Add the agave, lime juice, lime zest, and mezcal, if using. Stir to combine. Cover and refrigerate until cold.

Pour the mixture into an ice cream maker. Churn according to the manufacturer’s directions until the sorbet freezes and thickens. Keep in the freezer until ready to serve.

Alternatively, pour the purée into a shallow pan and place it in the freezer for 2 hours. Stir the mixture with a spoon, and return to the freezer. Continue to stir every hour until the sorbet is firm. This won’t yield as creamy a sorbet as the machine method, but it’s just as delicious.


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