Prickly Pear Syrup Recipe February 14 2016, 0 Comments

Photo by Hank Shaw

Photo by Hank Shaw

Prickly pear syrup

Photo by Holly A. Heyser

Prickly Pear Syrup

This is a pretty standard syrup recipe, but using the brilliant magenta fruits of the prickly pear cactus as the fruit. Commercial versions of this syrup are used for fancy margaritas or are poured over pancakes; two excellent ideas.

I strongly advise you to buy citric acid for this recipe. You can often find it in the canning aisle of the supermarket under names like “Fruit Fresh” and the like. You can also buy it at homebrew supply stores. Most prickly pears lack any sort of acid tang and need something to keep them from being insipid. Lemons work fine, but I want base ingredients like a syrup to be pure in flavor.

This recipe is a guide: Prickly pears come in all sizes and sweetness levels, so use your taste buds and common sense. My pears were small, mostly about the size of limes. And they were sweet, but not overly so.

Makes 3 pints of syrup.


See more of how to make Prickly Pear Syrup:

Makes 3 pints of syrup.