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Prickly Pear Fruit Harvesting PART FOUR
Now that we’ve made the prickly pear juice in PART THREE, we’re ready to have some yummy fun with prickly pear fruit. Click here for PART ONE. Click here for PART TWO.
In PART THREE, I explained how to get the juice out of prickly pear fruits. Boiling the way I showed works really well. If you want a thicker juice/sauce, feel free to use significantly less water in the stock pot and steam the fruits before mashing. This also works really well.
We saved aside a bit of the plain juice (with nothing additional added) for use in some recipes. We then took the rest and made a nice prickly pear syrup. We saved about 90% of the syrup to use as syrup (alone and in several recipes) and then turned the rest into a thick prickly pear jelly. I’ll explain how we did each of these in the next few parts.
Today is simply:
Prickly Pear Lemonade
- ~10 lemons (at least 2 cups of squeezed lemon juice)
- 1/2-2 cups organic vegan sugar (Florida Crystals are best and they are now Certified Carbon Free!) OR 1/2-1 cup agave nectar OR stevia to taste (not my preference). Think regular sugar is vegan? It’s not!
- 4+ cups water
- 1 cup prickly pear juice (or prickly pear syrup if you want it sweeter)
If you don’t have access to lemons, buy organic frozen lemonade concentrate. If you have lemons, then squeeze them with a Citrus Juicer and strain out the seeds. Add sugar and water, mix well. Add prickly pear juice. Use two pitchers if necessary. Do a taste test until it tastes exactly how you want it to taste. Drink and enjoy!
For a really fun lemonade, try putting it in a Frosty Mug. These cool mugs are freezable and they keep drinks icy cold for a long time. Plus, the drink freezes around the interior of the mug making it so you get a slushy to eat with a spoon. My kids and I love this!
Related Articles:
- Prickly Pear Fruit Harvesting PART SIX
- Prickly Pear Fruit Harvesting PART SEVEN
- Prickly Pear Fruit Harvesting PART EIGHT
- Prickly Pear Fruit Harvesting PART FIVE
- Prickly Pear Fruit Harvesting PART ONE
