Prickly Pear Syrup
Makes 1 cup Recipe by Lois Ellen Frank This syrup keeps for about two weeks in the fridge. Serve over pancakes, French toast, or fresh fruit.
- 12 prickly pears
- ¼ cup honey
- 1 tsp. freshly squeezed lemon juice
- Wash and cut each prickly pear into quarters, leaving skins on.
- Place fruit in food processor, and process until pulpy and thoroughly blended. Press liquid through fine sieve, and discard solids.
- Place prickly pear juice, honey, and lemon juice in saucepan, and bring to a boil over medium-high heat. Reduce heat to low, and cook 10 minutes, or until mixture thickens. Remove from heat, and cool.
Calories: 50 Fat: 0g Saturated fat: 0g Sugar: 46 Sodium: 0mg Fiber: 3g Protein: 1g Cholesterol: 0mg
For more 7 “new” superfoods to try in 2017 recipes: 7 Unusual Super Foods