Prickly Pear Juice and Syrup

5 from 39 votes

Delicious prickly pear juice and syrup for serving over ice cream, in margaritas, and more!

Prep Time15

Cook Time40

Total Time55

Course: Drinks

Cuisine: American

Servings: servings

Calories: 70kcal

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.

Measure the strained juice before adding to clean saucepan. It should be approximately 1⅓ cups.
Add 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.

I recommend wearing thick gardening gloves 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.