Monte Cristo's Prickly Pear Sorbet
Nieve de Tuna al Mezcal
Here's a delicious dessert from our friend Fernando Ramirez, owner of Monte Cristo Restaurant in Mexico City. This sorbet combines the flavors of prickly pear (tuna) with mezcal, which adds incredible depth of flavor to this popular Mexican fruit. Prickly pear is also referred to as cactus fruit. If you find yourself in Mexico City, Monte Cristo is a restaurant not be be missed.
1/2 cup mezcal
1 pound red prickly pear, peeled and roughly chopped
1 cup water
1/2 cup sugar
Pour the mezcal in a small saucepan and bring to a boil. Reduce by 1/3. Remove from the heat and let cool slightly.
Scoop the prickly pear pieces into a blender or food processor along with the water, sugar, and reduced mezcal. Puree, then press through a fine mesh strainer. Refrigerate for several hours. Stir well to combine the juices, then pour to an ice cream maker. Follow the instructions according to your machine. Transfer the finished sorbet into a airtight container. You can serve it right away or place it in the freezer until you're ready to serve.