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Cactus Honey Sherbet



Trans-fat Free, Very low in sodium, Low Sodium


3 medium peaches
1 envelope gelatin, unflavored
¼ cup water
1 cup prickly pear juice
1 ½ cups prickly pear
½ cup honey
5 tablespoons lemon juice
½ cup heavy whipping cream


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.

The skins should slip off easily. Slice the peaches.

There should be about 1½ cups.

Sprinkle gelatin over the ¼ cup of cold water in a small bowl.

Set aside.

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

Simmer over low heat for five minutes.

Turn off the heat under the fruit and strain off 1 cup of juice.

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

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

Purée the fruit and remaining juice in a blender.

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

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

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

Return to the bread pan.

Refreeze until firm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 110g (3.9 oz)
Amount per Serving
Calories 14236% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 9mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 8% Vitamin C 14%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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