Start by prepping your cactus fruit Remove the spines and glochids (tiny hair-like prickles) with a stiff brush, or scrape them off with a sharp knife or peeler  Leave the peels on, and rinse the fruit under cold water to remove any dirt or debris.

You will want 4-6 large cactus fruit In a large pot filled with enough water to cover the fruits, bring it to a boil over medium-high heat Once the water reaches a rolling boil, reduce the heat to medium-low and let the fruits simmer for about 20-30 minutes

Once the fruits have softened, carefully remove them from the water and allow them to cool Once they are cool enough to handle, cut off the ends and peel away the skin

Place the cooked and peeled cactus fruits into a blender and puree This will be the base of your prickly pear syrup

Transfer the puree to a large saucepan and add sugar  This is usually in a 1:1 ratio with the puree, but you can adjust to your taste

You can add some fresh lemon juice for added flavor and to balance the sweetness if you like Once the syrup has thickened, remove it from the heat and let it cool

Strain the liquid into a clean container with a fitted lid and label Store in the fridge for up to 2 weeks

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