For four people:
- 1 L prickly pear juice
- 500 g water
- 250 g sugar
- 50 g glucose syrup
Put together water, sugar and syrup in a saucepan; put it on medium heat and let it cook until the sugar is completely melted, being careful that the syrup does not darken too much. Let it cool, mixing every now and then.
When the syrup is cold match it with the prickly pear juice, mix well and transfer the mixture into ice cream maker. Prepare the sorbet following the instructions of the appliance.
Then transfer the dough into a steel bowl and put it in freezer to cool for about 4 hours, mixing occasionally so the sorbet is not too icy.
After cooling , serve in glass cups with a piece of crunchy almonds