It doesn’t take long after meeting me in person or here online to find out that I’m slightly obsessed with Prickly Pear. I love the way it looks. The colors are to die for. I LOVE the blossoms. And oh man I love making things with the fruit. Confession…still not a big fan of eating the pads (nopales), but I’ve heard I just haven’t had it prepared right yet. But, I digress. Somehow in my life I’ve made all these prickly pear concoctions but last week for the first time ever I made homemade prickly pear syrup, and I’m SO hooked!
While trying to think of a fun and easy drink for our Tuesdays Together meetup somehow Prickly Pear Margaritas popped up in my head. Last month I tried my very first one (a virgin version, because I don’t drink) and it blew my socks off. Best thing EVER! That was what I wanted to do! So I got some margarita mix, the salt, some limes, and went home to our stash of our own prickly pear juice. We have our own method that gives us the best color and flavor and so we keep a supply of canned prickly pear juice on hand.
I looked around online at various recipes and instructions and so many were these lengthy pages full of explanations. I felt intimidated until I really started reading them. WAYYYY over complicating things here. So gleaning what I needed I have here a super easy to make Prickly Pear Syrup Recipe for you!
This stuff is amazing in lemonades and drinks, over waffles and pancakes, and is mind-blowing over vanilla ice cream. I’m totally addicted. Not really, just uber excited about it. It’s been going on everything I can think to put it on.
And now this has become one of those annoying recipe pages I grumble at. All this text when really you didn’t want the story behind it…just the recipe. Sorry. I’ll quit that.
Without further ado, I give you the super simple prickly pear syrup recipe!
- 3 cups prickly pear juice (not puree)
- 3 cups sugar
- 1/4 cup lemon juice (if you have fresh lemons, it’s about two large lemons worth of juice)
- Combine the sugar and prickly pear juice (NOT the lemon juice yet) in a pot over medium heat. Stir until sugar completely dissolves. Let it simmer for 5 minutes.
- Remove from heat and allow to cool for 20 minutes. (Or at least until you can do a taste test without burning your mouth…I just waited 20 minutes, that was easy)
- Add the lemon juice and stir to mix.
- Pour into a mason jar and seal with a clean unused lid to store it in the fridge for up to a few months. If you want to make it shelf stable you can also process this in a boiling water bath for 10 minutes.
To do that you need to fill a pot with enough water that once the jars are in the pot there is about 1 inch of water above the lids of the jars. Set something in the pot to keep the jars from touching the bottom (vegetable steamer, silicone canning mats, small canning rack, etc). Bring the water to a boil and then add in the jars of syrup (using tongs!), and boil for 10 minutes. After 10 minutes you can pull them out (tongs!) and set them on a cooling rack or cutting board. The lid should pop shortly after to indicate that the jar has sealed.