Prickly pear syrup is a sweet, slightly tart preparation with a beautiful pinkish-orange hue. It's ideal for topping ice cream, flavoring drinks, or adding an exotic touch to your desserts.
Ingredients :
- 4 ripe prickly pears
- 200 g of sugar
- 200 ml of water
- 1 tablespoon of lemon juice (optional, to balance the acidity)
Preparation :
- Prepare the prickly pears.
Wear gloves when handling the prickly pears, as they have small spines. Peel them carefully and cut them into pieces. - Cook the figs.
In a saucepan, put the prickly pear pieces with the water and heat over medium heat. Let it simmer for about 10 minutes, until the figs break down. - Filter the mixture.
Pass the mixture through a fine sieve or strainer to remove the seeds and keep only the juice. Use a spoon to press the fig pieces well and extract all the juice. - Add the sugar and lemon juice.
Return the strained juice to the saucepan, add the sugar, and heat over low heat, stirring constantly until the sugar is dissolved. Add more lemon juice to balance the flavors, if desired. - Let it simmer.
Let the syrup simmer over low heat for about 10 minutes so that it thickens slightly. - Let it cool.
Remove the syrup from the heat and let it cool to room temperature. Pour the cooled syrup into an airtight container and store it in the refrigerator for about 1 to 2 weeks.
My Personal Tip:
This prickly pear syrup is perfect for drizzling over vanilla or coconut ice cream with Ninja Creami. It can also be used to swirl tropical fruit ice cream or add an exotic touch to sorbets. I also love adding it to cocktails or lemonades for a refreshing and colorful drink.
Here it is, a homemade prickly pear syrup delicately flavored and colored, perfect for enhancing your Ninja Creami frozen creations and adding a touch of exoticism to your favorite desserts and drinks.
