Prickly Pear Syrup (Cough Remedy)
This traditional medicinal syrup harnesses the soothing properties of ripe prickly pear fruit to create a natural remedy for coughs and asthma. The ruby-red cactus pears are simmered to extract their essence, then reduced with sugar into a thick, honey-like consistency. While originally designed as a medicinal tonic, its vibrant color and unique flavor make it an excellent topping for ice creams and desserts.
Ingredients
- 15 whole Prickly pear fruits (ripe and red) (Choose ripe, red fruits. Handle with care due to spines.)
- 2 cups Water (Originally '2 pasher'. Used for boiling the fruit.)
- 2 cups Sugar (Originally 'ek pine sher' (approx 1 pound/seer). Adjust for desired thickness.)
- 1 teaspoon Lemon juice (Used to clarify the syrup.)
- 4 teaspoons Vodka or Brandy (Originally 'Rectified Spirits of Wine'. Acts as a preservative. Optional if stored in refrigerator.)
Instructions
- 1Handle the prickly pear fruits carefully using tongs to avoid the fine spines (glochids). Hold each fruit over a flame or place on a hot griddle to singe and burn off the spines completely. Once the spines are removed, wash each fruit thoroughly in cold water. If any spines remain, remove them, then wash the fruits again.
- 2Cut the cleaned fruits into pieces. Place them in a tinned or enamel pot (do not use reactive metal). Mash the fruit thoroughly with a spoon or masher. Add the 2 cups of cold water, cover the pot, and simmer over low heat. Stir and mash occasionally with a wooden spoon until the fruit is completely soft and pulpy. Remove from heat when the liquid has reduced slightly (to about 1.5 cups of juice).
- 3Allow the mixture to cool. Strain it through a thick, clean white cloth, squeezing the pulp firmly to extract all the juice and color. Discard the pulp. Pour the strained juice back into a clean pot and add the sugar. Bring to a boil over medium heat.
- 4As the syrup boils, skim off any scum that rises to the surface. Add the lemon juice to help clarify the syrup and separate impurities. Continue boiling until the syrup thickens to the consistency of honey. Remove from heat and let it cool completely.
- 5Once cool, strain the syrup one last time through a clean cloth if needed. Stir in the vodka or brandy (if using) to act as a preservative. Pour into sterilized bottles and cork tightly. Store in a cool place. For coughs, take 1-1.5 dessert spoons of syrup mixed with water 2-3 times a day.