Prickly Pear Syrup
A simple prickly pear syrup that can be used for cocktails, or on desserts.
Ingredients
- 1 ½ cups prickly pear
- 3 cups water
- ½ cup sugar
- 1 tablespoon lemon juice
Instructions
- Take your de-thorned prickly pears and cut them in half.
- Scoop out the middle fruit and add to a pot with the water and sugar.
- Bring to a gentle boil, then reduce the heat to simmer.
- Allow the mixture to simmer, stirring occasionally, for 30 minutes. When the mixture thickens, remove from the heat and allow to cool.
- Take a soup ladle and add one scoop of the mixture to a strainer. (Make sure the strainer is over a bowl.)
- Use a spoon to press the prickly pear mixture into the strainer to get all of the liquid out. Empty the strainer of the seeds and thick pulp and repeat until you do this with all of the prickly pear mixture.
- Chill for one hour.
Notes
- I do not recommend eating the seeds. Use a strainer to press the prickly fruit pulp through it so you can get the juice without the seeds.
- Prickly fruit comes in many different colors from golden orange to green and hot pink. Any will work well in this recipe.
- This prickly pear syrup will keep in the refrigerator for up to one week.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 66kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 5mgPotassium: 35mgFiber: 1gSugar: 15gVitamin A: 8IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.