Title: Prickly Pear Ice
Categories: Amerind Icecream
Yield: 6 Servings

1	c	Water
1 1/2	ts	Freshly squeezed lemon juice
1/2	c	Sugar
2 3/4	c	Prickly pear juice
2		Cactus pads (nopales), scraped, trimmed and cut into Indian

In a stainless steel or glass saucepan, bring the water and lemon juice to a boil over medium-high heat. Reduce the heat to low, add the sugar, and stir constantly until dissolved. Remove from the heat and stir in the prickly pear juice. Let cool.

Pour the liquid into a glass or stainless steel baking pan (do not use aluminum because the acid in the prickly pear juice will react with it) and place it in the freezer. Stir the liquid every 20 minutes until it has frozen into grainy, magenta-colored ice crystals. The process should take about 1 1/2 hours, depending on the temperature of your freezer.

Serve with cactus pad garnish. ******************

From "Native American Cooking," by Lois Ellen Frank

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