Prickly Pear Syrup

Recipe makes about 2 cups

Whatcha Need

• 12 to 15 (about 3½ pounds) ripe, magenta-colored prickly pear fruit
• 1 cup water (just enough to prevent sticking)
• 1 cup granulated sugar
• 1½ tablespoons fresh squeezed lemon juice

Whatcha Do

1. Using tongs or a long-handled fork, hold each prickly pear over an open flame , rotating it for 5 to 10 seconds to singe away the tiny hair-like spines (glochids). Rinse the fruit thoroughly under cool running water.
2. Heat the water in a medium saucepan over medium heat. Cut the prickly pears in half, scoop out the pulp and seeds, and add them to the pan. Bring to a gentle simmer and cook for about 30 minutes, stirring occasionally.
3. Pour the mixture through a fine-mesh strainer into a bowl or measuring cup, pressing gently to extract as much juice as possible. Discard the pulp and seeds, then rinse the saucepan.
4. Return the strained juice to the saucepan. Add the sugar and cook over low heat, stirring until completely dissolved. Do not allow the syrup to boil. Remove from the heat and let cool slightly before stirring in the lemon juice.
5. Cool completely before transferring to an airtight container. Refrigerate for up to 2 to 3 weeks.

Serving Suggestion:

• Drizzle over pancakes, waffles, biscuits, vanilla ice cream, or fresh fruit, or stir into sparkling water or lemonade for a refreshing Southwestern beverage.