Ingredients
- 500 g prickly pear juice
- 400 g sugar
- 50 g water
- Juice of 1 lemon
- 1 sprig of rose geranium (arbaroriza)
Instructions
Handle the prickly pears with care to avoid their spines. Using a fork to hold each prickly pear, cut off both ends with a knife. Make a horizontal incision in the skin and carefully peel away the rind to reveal the flesh.
Cut the prickly pear flesh into small pieces and place them in a bowl. Add the water and purée the mixture using an immersion blender or a regular blender.
Strain the blended mixture through a fine sieve to remove the seeds, leaving you with a smooth, seedless juice.
In a saucepan, combine the juice with the sugar, lemon juice, and the rose geranium sprig. Simmer over medium heat for about 15–20 minutes until it thickens slightly—but remains pourable.
Remove the rose geranium and allow the syrup to cool. This fragrant syrup should have a consistency similar to honey, perfect for drizzling over toast, ice cream, yogurt, or any treat that could use a touch of fruity sweetness.
A Sweet Note:
This Purple Prickly Pear Syrup captures the enchanting color and subtle sweetness of this exotic fruit. With a gentle floral hint from the rose geranium, it brings a delightful twist to your desserts and breakfasts. Enjoy this unique taste of nature’s vibrant bounty!
