Prickly Pear Juice and Syrup
Delicious Prickly Pear Juice and Syrup for serving over ice cream, in margaritas, and more!
Servings: 16 servings
- 1½ cups chopped prickly pear flesh (approximately 8 ounces)
- 1½ cups water
- 1⅓ cups granulated sugar (approximate)
- ¼ tsp. citric acid
Slice or chop the prickly pears into sections and add to a medium-sized pot.
Cover with water and bring to a boil. Simmer, over medium heat, for 20 minutes.
Mash the prickly pears to release their juice.
Strain the mixture through a fine-mesh strainer into a medium-sized bowl.
Stir citric acid into the strained juice.
Mix with your favorite sweetener, and serve over ice. You can dilute the juice with water, Lacroix, alcohol, or clear soda.
Continue to Make Prickly Pear Syrup
Rinse the pot you used to simmer the prickly pears in.
Measure the strained juice before adding back to the pot. It should be approximately 1⅓ cups.
Measure the same amount of sugar and pour into the pot with 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.
Although I don’t use them, I do recommend wearing thick gardening gloves to avoid the tiny needles.
If using harvested prickly pears, instead of store-bought, hold prickly pears with tongs and quickly rotate them over an open flame to burn off the almost invisible needles.
- Slice off both ends of the prickly pear and carve out the “crown” which is loaded with needles.
- Next, make a vertical slit through the skin.
- Carefully remove the skin from the prickly pear.
- You can either peel it off in one section or make several cuts and peel the skin down, as pictured.
- Continue with the recipe instructions.
Serving: 2T. | Calories: 70kcal | Carbohydrates: 18g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 2mg | Fiber: 1g | Sugar: 17g