Granita tal-Bajtar – Prickly Pear Granita


  • ½ cup sugar
  • ½ cup water
  • 6 prickly pear cactus fruit, peeled
  • 1/3 cup freshly squeezed lemon juice
  • Sugar cookies or shortbread for serving, if you like
  • Mint sprigs for garnish, if you like


1. Put the sugar and water into small saucepan and bring to a boil over medium-high heat. Stir until sugar is dissolved and then cool.

2. Cut the cactus fruit into large chunks and put into blender jar. Blend until smooth. Add sugar water and lemon juice and blend until combined.

3. Pour the mixture through fine strainer placed over a bowl, pressing solids to extract as much liquid as possible.

4. Pour mixture into freezer-safe 8" x-10" baking dish.

5. Transfer to freezer and freeze, scraping surface every 20 to 30 minutes with a fork until fluffy and frozen completely, about 2 hours.

6. To serve, loosen crystals with fork and use large spoon or ice cream scoop to transfer to serving dishes.

7. Serve immediately with cookies and garnished with fresh mint.

Serves 4-6.

Difficulty: Easy

This entry was posted in By Course, By Occasion, Desert, Recipes, Summer, Sweets, Third and tagged , , , . Bookmark the permalink.

2 Responses to Granita tal-Bajtar – Prickly Pear Granita

  1. connie says:

    is it not safer to mash the prickley from seed witha masher beore

  2. Louise says:

    Yes, I would actually cook the prickly pears in the syrup mashing them up as they warm and then strain them well. I’d leave them without blending as it will give more body to the sorbet. I would also prefer to separate colours and using the lighter colours for the sorbet with some of the reds for accent.

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