Prickly Pear Sorbet

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Prickly Pear Sorbet
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Health Score:
4,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
186
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie186 kcal(9 %)
Protein0.77 g(1 %)
Fat0.53 g(0 %)
Carbohydrates41.52 g(28 %)
Sugar added30.83 g(123 %)
Roughage3.71 g(12 %)
Vitamin A4.43 mg(554 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.5 mg(4 %)
Vitamin B₆0.07 mg(5 %)
Folate6.43 μg(2 %)
Pantothenic acid0.01 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.75 mg(17 %)
Potassium248.36 mg(6 %)
Calcium60.43 mg(6 %)
Magnesium90.05 mg(30 %)
Iron0.39 mg(3 %)
Iodine0 μg(0 %)
Zinc0.16 mg(2 %)
Saturated fatty acids0.07 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
fully ripe Prickly pears
100 milliliters
60 grams
90 grams
1 tablespoon
1 pinch

Preparation steps

1.

Cut the prickly pears in half and scrape the flesh from the shell. Set the shells of 2 prickly pears aside. Press the pulp through a fine sieve. Add the white wine, sugar and glucose and bring to a boil, stirring constantly. Cook for approximately 5 minutes and then allow to cool to room temperature. Stir and season with lemon juice and salt. Cool down to about 4°C (approximately 40°F) in the refrigerator.

2.

Freeze in an ice cream maker according to manufacturer's instructions for sorbet and place in the freezer about 1 hour. Scoop into balls. To serve, arrange the balls in the prickly pears cups.