4 recipes found
Make a simple syrup by bringing sugar and water to a boil in a small saucepan. Allow to boil for 1 minute, then remove from the heat. Let cool for about 10 minutes.
Purée cooled simple syrup, lime juice, and basil in a blender. Pour into a container, cover, and place into the freezer until completely frozen, about 2 hours.
Break the frozen mixture into pieces and place back into the blender. Blend until smooth. Return to the container, cover, and store in the freezer until ready to serve.
Remove the outer skin of the cactus figs to expose the light green flesh. Push the flesh through a mesh sieve into a bowl, collecting the juice and trapping the seeds and pulp.
Combine water and sugar in a saucepan over medium heat. Bring to a boil, stirring frequently until thickened, about 5 minutes. Remove from heat; allow to cool slightly, about 15 minutes.
Stir cactus juice and lime juice into the sugar water. Mix thoroughly; chill for 1 hour.
Pour cactus-lime mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.
Place pineapple, pineapple juice, sugar, lime juice, vodka, and mint in a food processor and process until smooth.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container; put in the freezer for at least 6 hours before serving so it can firm up.