In the heat of the desert summer, there’s nothing more satisfying than a sorbet. And with the Sonoran cacti dropping their fruits every second, I don’t want to do anything other than relax in the pool with a nice fruity, floral, icy dessert. Although not many stores stock cactus syrup, it’s readily available for order online and definitely worth the wait.
Total Time: 40 minutes excluding chilling time (15 minutes active)
Yields about 5 cups
3 cups water
½ cup cactus syrup
12-16 mint leaves
1 teaspoon lemon juice
Measure water and syrup into saucepan and bring to a simmer, 2 minutes.
Add mint and simmer, covered, for 5 minutes.
Remove from heat and strain out mint leaves.
Add lemon juice and cool mixture until it reaches at least room temperature (overnight in the fridge is often easiest). While it’s cooling, ready ice cream machine according to manufacturer’s instructions.
Churn mixture until fully frozen and pulling away from the sides of the maker, approximately 25 minutes.
Freeze mixture, and if necessary, churn once more for smooth texture.
When preparing to serve, allow to warm for 15 to 25 minutes before scooping.
Photos courtesy of Cipora Cohon//Pressing The Future