Cactus-Pear Sorbets

Directions

1. 1
   Line a baking sheet with plastic wrap.
2. 2
   Wearing rubber gloves, wash cactus pears and with paper towels rub off any prickly fuzz left on skin.
3. 3
   Halve cactus pears lengthwise and with a spoon carefully scoop flesh with seeds into a blender, leaving thick shells intact.
4. 4
   Add syrup and lime juice to blender and puree until smooth.
5. 5
   Pour cactus-pear puree through a fine sieve into a bowl and discard seeds.
6. 6
   Put cactus shells on baking sheet and freeze while making sorbet.
7. 7
   Freeze puree in an ice-cream maker.
8. 8
   Scoop sorbet into frozen shells, smoothing surfaces so they are level.
9. 9
   Freeze filled cactus shells at least 6 hours, or until frozen hard.
10. 10
    Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.