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Loading...A bright magenta refresher born of the Sonoran Desert, this Arizona-style prickly pear lemonade balances the earthy sweetness of ripe cactus fruit with tart fresh lemon juice and a touch of honey. It's the kind of backyard pour you sip under a palo verde tree when the thermometer climbs past 100°F.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings4
Yield4 tall glasses (about 6 cups)
Nutrition Facts
Per serving (estimated)
- 195 kcalCalories
- 0 gFat
- 0 gSaturated Fat
- 50 gCarbs
- 1 gFiber
- 44 gSugar
- 0 gProtein
- 25 mgSodium
- 95 mgPotassium
- 18 mgCalcium
- 0.4 mgIron
- 38 mgVitamin C
- 6 mcgVitamin A
Ingredients
For the prickly pear syrup
- 6 ripe prickly pear fruits (tunas), peeled and quartered (about 2 cups fruit)
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh lemon juice
For the lemonade base
- 1 cup fresh lemon juice (from 6 to 8 lemons)
- 1/2 cup honey or granulated sugar
- 3 1/2 cups cold filtered water
- 1 cup ice cubes
- Pinch of fine sea salt
For garnish
- Thin lemon wheels
- Small prickly pear wedges
- Fresh mint sprigs
Directions
- Combine the peeled prickly pear fruit, sugar, and 1/2 cup water in a medium saucepan over medium heat. Bring to a gentle simmer, mashing the fruit with a wooden spoon, and cook 8 to 10 minutes until the fruit breaks down and the liquid turns deep magenta.
- Strain the mixture through a fine-mesh sieve set over a bowl, pressing firmly on the solids to extract about 3/4 cup of vibrant syrup. Discard the seeds and pulp, then stir in 1 tablespoon of lemon juice and set the syrup aside to cool.
- Make a quick honey syrup by warming 1/2 cup honey with 1/2 cup water in a small saucepan just until the honey dissolves, about 2 minutes; or simply stir the sugar into the lemon juice until mostly dissolved. Pour into a 2-quart pitcher.
- Add the fresh lemon juice, cold water, the cooled prickly pear syrup, and a pinch of sea salt to the pitcher. Stir well and taste, adjusting with more honey or lemon juice as desired.
- Fill four tall glasses with ice cubes, then pour the magenta lemonade over the ice, leaving a little room at the top for garnish.
- Float a lemon wheel and a small prickly pear wedge in each glass, tuck in a mint sprig, and serve immediately while icy cold.
Cook’s Notes
- Choose prickly pears that are deep magenta or red and yield slightly to a gentle squeeze; underripe fruit will be bland and chalky.
- Always wear gloves or hold the fruit with tongs when peeling, since even ripe prickly pears can carry tiny, irritating glochids.
- For a sparkling version, swap the still water for chilled club soda just before serving.
- The syrup keeps in a sealed jar in the refrigerator for up to 2 weeks, so it doubles as a flavoring for iced tea or margaritas.
- Freeze leftover syrup in ice cube trays to drop into sparkling water for single-serve prickly pear spritzers.
