After the great harvest of prickly pears, my first and most immediate need was to thank those that supplied the fruit. While there will be wine and mead in the future, those are many months off and not the beverages of choice for everyone, so soda pop it is. Notice the little nod to my Midwestern upbringing. It has to start with the syrup; which by the way, can also be used for margaritas, lemonade, ice cream, or any number of things.
Prickly Pear Syrup
- 2 cups pure unsweetened prickly pear juice (previously prepared)
- 2 cups sugar
- Juice of 1 lime
Heat the liquids to dissolve the sugar. Bring it to a boil. Cool in an ice bath before pouring into the storage container of your choice.
Prickly Pear Soda (or Pop to the rest of my family)
- 1 oz. Prickly Pear Syrup
- ½ oz. additional Prickly Pear Syrup (optional)
- 10 oz. Soda Water
- 1 oz. ½ & ½ cream (optional)
- 1 lime wedge for garnish (optional)
- 4 oz. of ice
Mix all ingredients into a pint sized glass and stir. The variable from 1 to 1 ½ oz. of syrup will allow you to range your mixture from light to a sweeter, more fuller-bodied soda. Add cream for a creamy, smooth texture. It is worth the extra purchase at the store.
Don Dehm 