Bright, sweet, and impossibly pink, prickly pear syrup brings a burst of flavor and a pop of color to any cocktail. Made by infusing sugar with fresh prickly pear, it captures the fruit’s natural melon-like sweetness and delicate berry notes, and it can be used to jazz up a classic template or give your own creative concoctions a striking, magenta twist.
Yield: 16 fl oz
Serving Size: 1 fl oz each
Fill a large stockpot with hot water, attach immersion circulator to the side of the pot, and set temperature to 135°F.
Using a chef's knife, cut prickly pear into large slices, then measure out 300 g slices.
Add 480 g sugar to a blender.
Measure out 480 ml hot water, then slowly pour into blender with sugar and blend for 30–60 seconds until sugar is fully dissolved.
Add sugar and water mixture and 300 g prickly pear slices to a high-quality, sealable freezer bag, removing as much air as possible as you seal it.
Once the water has heated to 135°F, submerge the bag, leaving the top 3–4 inches outside of the water, and secure it to the side of the pot with clips so it doesn’t float.
Let syrup cook at 135°F for 2 hours, checking occasionally to make sure the bag remains submerged and the water temperature stays consistent.
Once cooked, carefully remove the bag from the water and place it into an ice bath for a few seconds, then let syrup cool for 5–10 minutes.
Strain syrup through a fine mesh strainer 1–2 times to remove prickly pear slices and any undissolved sugar.
Using a funnel, pour syrup into a squeeze bottle or reusable pouch and store in the refrigerator or freezer.