Prickly Pear Syrup
Bar Prep • syrup
Description
A bright, sweet syrup made from fresh prickly pear (tuna) fruit. Use it to add a floral, mildly melon-like color and flavor to cocktails, sodas, and desserts. This recipe uses a 1:1 simple syrup method with fresh prickly pear puree, then heats briefly to stabilize and concentrate flavor.
History
Prickly pear fruit has been used for centuries in Indigenous and Mexican cuisines for beverages and preserves. In modern cocktail culture it’s prized for its vibrant color and subtly sweet, vegetal fruitiness and is commonly made into syrups and purees for drinks.
Instructions
Step 1.
1) Handle fruit carefully — prickly pears have tiny glochids. Wear gloves or use tongs. Rinse fruit under running water and remove any visible spines with a vegetable brush, tweezers, or by singeing briefly over a flame.
Step 2.
2) Trim both ends of each pear, make a shallow lengthwise slit, and peel away the skin with a knife (the pulp inside is what you want).
Step 3.
3) Place peeled fruit in a blender or food processor and puree until smooth (work in batches if needed).
Step 4.
4) Strain the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract as much juice as possible. Discard solids.
Step 5.
5) Measure the prickly pear juice. For every 1 cup (240 ml) juice, combine with 1 cup (200 g) granulated sugar and 1/2 cup (120 ml) water in a small saucepan (adjust batch size as needed).
Step 6.
6) Warm over medium-low heat, stirring, until the sugar fully dissolves. Do not boil vigorously; a gentle simmer for 3–4 minutes is enough to thicken slightly and marry flavors.
Step 7.
7) Remove from heat and let cool to room temperature. Taste and, if desired, add 1 tsp fresh lemon or lime juice per cup of syrup to brighten and stabilize color.
Step 8.
8) Transfer to a clean airtight bottle or jar, label, and refrigerate. Shake before using; if separation occurs, a quick stir or shake will reincorporate.
Step 9.
9) Optional: for longer shelf stability, sterilize jars and process in a water bath for 10 minutes (this may slightly darken color).
Storage
Keep refrigerated in an airtight container for up to 14 days. Shake before use. Syrup can be frozen in an airtight container or ice-cube tray for up to 3 months. For longer pantry storage, use proper canning/water-bath sterilization (may affect color and flavor).