Cactus Honey Sherbet
prickly pear juice
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.
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.