Add some desert flair to drinks, cocktails and so much more with this easy prickly pear syrup. It’s softly sweet, lightly tangy and will give an electric pink-purple hue to anything you pair it with.
Prickly pears are a lightly sweet cross between watermelon and bubblegum. The glaring magenta flesh makes amazing prickly pear simple syrup for jaw-dropping drinks and cocktails.
Get tips in the full blog post on how to handle the fruit without the irritating spines and glochids.
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INGREDIENTS:
1 1/2 pounds prickly pears about 6-7
1 cup sugar
1 1/2 cups water
1 1/2 teaspoons citric acid
DIRECTIONS:
Slice the prickly pears in half lengthwise and scoop out the seedy pulp. Transfer to a saucepan.
Use the potato masher to mash the pulp and seeds together, then add the sugar and water. Bring to a boil. Lower the heat to a low simmer and cook for 15 minutes or until the sugar is dissolved and the mixture is syrupy. Remove from heat and let the prickly pear steep and cool for another 15 to 20 minutes.
Place the mesh strainer (the ones with the larger holes) over a bowl or glass measuring cup that will hold all of the syrup. Pour the warm prickly pear syrup through the strainer. You can stir the pulp, to get the last bit of syrup to go through, but don't press on the seeds. You want to keep the syrup as clear as possible.
Place the fine mesh strainer over another glass measuring cup or bowl and strain the prickly pear syrup again, this will remove any final sediment.
Add 1 teaspoon citric acid and whisk to combine. Taste for the flavor. If you think it needs more citric acid, add another 1/4 to 1/2 teaspoon until it's the way you like it.
Store the prickly pear simple syrup in a glass jar with a tight fitting lid in the refrigerator. It should last for a month in the refrigerator.
