Prickly Pear Syrup

With its stunning color and subtly sweet raspberry-watermelon-like flavor, this Prickly Pear Syrup recipe is one you'll want to keep in your back pocket for adding something special to drinks, desserts, and breakfast dishes.

Makes about 2 cups / About 16 servings, depending on how it's being used

Prep Time15

Cooling Time30

Course: Dessert

Cuisine: American, Mexican

Keyword: exotic fruit recipes, dessert sauces, fruit sauce

Servings:

Calories: 57kcal

Author: Valentina K. Wein

Equipment

Ingredients

1 cup granulated sugar
1 cup water
1 cup prickly pear juice (from about 5 prickly pears - approx. 1 pound)

Instructions

To prepare prickly pear juice. Place a fine mesh strainer over a bowl or glass measuring cup. Peel and quarter the prickly pears, then add them to a blender and purée until smooth. Pour the purée into the strainer and press with the back of a spoon to extract as much juice as possible (the tiny black seeds will remain in the strainer and can be discarded). You’ll need 1 cup of juice for this syrup recipe. For step-by-step instructions and tips for safely preparing the fruit, check out my comprehensive How to Eat and Juice a Prickly Pear guide.
Dissolve the sugar. Add the water and sugar to a small saucepan and place it over medium heat. Heat, whisking occasionally, until the sugar has dissolved.
Finish the syrup.Add the prickly pear juice, whisk, turn off the heat and let it sit until it's room temperature, at least 30 minutes.
Pour the cooled syrup into a jar or bottle for storage.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition