Prickly Pear Lemonade
A vividly pink, tart-sweet lemonade made from the juice of prickly pear cactus fruit, a refreshing staple of Arizona's desert summer.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Fine mesh strainer or cheesecloth
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 0
- carbs
- 28
- protein
- 0
- calories
- 110
Instructions
- 1
Put on gloves and carefully peel the prickly pear fruit. Throw away the skins, which may have tiny prickles.
- 2
Chop the fruit. Simmer it with 1 cup of water for 10 minutes to soften.
- 3
Pour the cooked fruit through a fine strainer or cheesecloth, pressing out the magenta juice. Discard the seeds and pulp.
- 4
Put the prickly pear juice and sugar in a saucepan. Heat gently just until the sugar dissolves to make a syrup.
- 5
Let the syrup cool completely.
- 6
In a large pitcher, mix the remaining water, lemon juice, and cooled prickly pear syrup.
- 7
Stir well. Taste and adjust the sweetness or tartness if needed.
- 8
Serve over ice.
Chef's tips
Always handle raw prickly pear fruit with gloves or tongs, as the tiny spines can irritate your skin. You can make the syrup ahead and store it separately for quick lemonade anytime.
Storage
Refrigerate the syrup separately for up to 2 weeks; mixed lemonade keeps 3-4 days refrigerated.
Reheating
Serve cold; no reheating needed.
Common mistakes to avoid
- •Skipping gloves when handling the prickly pear fruit
- •Not straining well enough, leaving gritty seeds in the drink
Serving suggestions
Cooked Prickly Pear Lemonade?
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