When making the prickly pear syrup, I must confess it took two tries. I looked up recipes on pinterest and it appeared to be a simple process of mixing the prickly pear juice with water, sugar and lime juice and cooking it down to a syrup. I tried this method and although I stirred it often, it had a burned taste as if it were scorched. I tried it in my lemonade and believe me it was awful!! So I decided that the juice was the star of the show and all it needed was to be thickened into a syrup. I tried making a simple syrup first along with the lime juice and adding the prickly pear juice at the end of the process and it tasted fruity and delicious. One cup of prickly pear juice made 2 1/2 cups of syrup. I put aside the two cups into 1/2 pint jars and saved the rest. It adds a refreshing fruity taste to any tea or lemonade.
I made a simple syrup of 1 part sugar to 1 part water. Stir the pot as the sugar melts over medium high heat.
Add the lime juice and continue stirring until the mixture begins to boil.
Turn the heat down to a low boil and stir the pot as it begins to thicken. Let this boil for a couple minutes.
Add the prickly pear juice and bring back to a boil. Turn off the heat, remove from the burner and let cool.
Pour into jars and seal with a lid. Refrigerate, freeze or seal lids with a hot water bath.
Prickly Pear Syrup
1 cup Prickly Pear Juice
1 cup Water
1 cup Sugar
2 tablespoons Lime Juice
Make a simple syrup by combining water, sugar and lime juice in a heavy bottomed saucepan and bringing to a boil over high heat. Turn the heat down and let simmer for 2 minutes. Pour the prickly pear juice in with the simple syrup and bring back to a boil while stirring the pot. Once the mixture comes to a boil, remove from heat and let cool. Pour into glass jars and seal with lids. Refrigerate, freeze or seal lids with a hot water bath. Use syrup to mix in drinks, add to desserts or add to breakfast pancakes, waffles or french toast.
Makes 2 1/2 cups
An Inspired Cook 