Prickly Pear Juice and Syrup
Delicious prickly pear juice and syrup for serving over ice cream, in margaritas, and more!
Servings: 16 servings
Calories: 70kcal
Equipment
Ingredients
- 1½ cups chopped prickly pear flesh (approximately 8 ounces)
- 1½ cups water
- 1⅓ cups granulated sugar
- ¼ teaspoon citric acid
Instructions
Prickly Pear Juice
- Slice or chop the fruit of the prickly pear cactus into sections and add to a medium-sized pot or saucepan.
- Cover with water and bring to a boil. Simmer, over medium heat, for 20 minutes. Mash the fruit to release their juice using a potato masher.
- Strain the mixture through a fine-mesh sieve or cheesecloth into a medium-sized bowl.
- Stir citric acid into the strained juice. This not only enhances the flavor but also aids in preserving the juice. You can use lemon juice if you need to.
- Mix with your favorite sweetener, and serve over ice. I dilute the juice with water, Lacroix, or clear soda.
Prickly Pear Syrup
- Measure the strained juice before adding to a clean saucepan. It should be approximately 1⅓ cups.
- Add an equal amount of sugar and pour over the juice.
- Stir over medium heat until it begins to boil. Simmer for approximately 20 minutes, or until slightly thickened.
- Pour into sterilized jars and process in hot water for 10 minutes, if storing for any length of time.
- Otherwise, store in a refrigerator for up to two weeks.
Notes
- You can find prickly pear fruit at some ethnic markets.
- I recommend wearing thick gardening gloves or using tongs when harvesting and working with prickly pears.
- Don't forget to scrape the bottom of the strainer, where the pulp collects.
- Some people like to drink the juice without diluting it; however, until you know how your body reacts to prickly pears, I recommend trying it in smaller amounts.
Nutrition
Serving: 2tablespoon | Calories: 70kcal | Carbohydrates: 18g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 1g | Sugar: 17g
