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–+ servings
Small bottle of bright pink prickly pear syrup.
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5 from 1 vote

Prickly Pear Syrup

Pretty pink and fruity!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Condiments
Cuisine: American
Servings: 1.5 cups
Calories: 16kcal
Author: Carolyn Hetke

Ingredients

  • 6 prickly pears enough for 2 cups pulp including seeds
  • 3 cups water
  • ½ cup sugar

Instructions

  • Cut pears in half and scoop flesh out directly in to your food processor.
  • Whisk in food processor until juicy and smooth except for seeds.
  • Add the cactus pulp to a sauce pan with the sugar and water and bring mixure to a boil. Simmer about 30 minutes until the mixture thickens.
  • Allow mixture to cool and strain through a fine sieve, pressing on the pulp to extract as much liquid as possible. Do not let any seeds pass in to the syrup. You may have to do this in batches, scraping the thick pulp/seed mixture from the inside of your sieve.
  • Chill one hour before using. Mixture will keep well for at least a week in the fridge. For longer storage freeze the syrup and defrost as needed. You may want to freeze in small quantities if you plan to use for Prickly Pear Vinaigrette or flavouring for icing or whipped cream.

Notes

Nutrition is per Tablespoon.

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 1mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg