Prickly Pear Syrup Recipe

Transform this year's prickly pear harvest into a vibrant, sweet syrup! This recipe, inspired by Carolyn Niethammer's 'Prickly Pear Cookbook,' is perfect for drizzling over pancakes, waffles, ice cream, or using in cocktails. Get ready to experience the unique, slightly tart, and intensely flavorful taste of the desert Southwest in every drop!

Prep Time 20 mins

Cook Time 20 mins

Calories 197.1 kcal

Protein 0g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Prickly Pear Syrup

2 pounds ripe prickly pears
Lemon
2 cups granulated sugar
Cornstarch

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How to Make Prickly Pear Syrup

Clean and peel 2 pounds of ripe prickly pears, removing all thorns. Wear gloves to avoid getting pricked!
Finely chop the peeled prickly pear pads.
Combine the chopped prickly pears, 2 cups of water, and 2 cups of sugar in a medium saucepan.
Bring the mixture to a boil over medium-high heat, stirring occasionally.
Reduce the heat to low and simmer for 15-20 minutes, or until the prickly pears have softened and the syrup has thickened slightly. Skim off any foam that forms on the surface.
Remove from heat and let cool completely.
Strain the syrup through a fine-mesh sieve or cheesecloth lined strainer to remove the solids.
Pour the strained syrup into sterilized bottles or jars. Store in the refrigerator for up to 2 weeks.