The Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes; Includes Recipes for 45 One-of-a-Kind Mixed Drinks by Zachos Ellen

Author:Zachos, Ellen [Zachos, Ellen]
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 2017-05-17T04:00:00+00:00

Prickly Pear Jelly

Makes approximately 5 cups

No matter how many times I cut open a prickly pear fruit I’m surprised by its color. On the outside they’re a pretty pink, but cut the fruit open and the vibrant magenta color is truly outstanding. Of course I don’t eat prickly pear fruit just because it’s pretty. The fruit has a unique flavor, sort of a combination of watermelon and apple.

When I make juice from prickly pears I don’t bother to skin them. I slice them into quarters and treat them as I would any fruit: barely cover them with water, bring to a boil, mash, and strain through a jelly bag. This produces a perfectly silky juice and at the same time it gets rid of any spines and glochids left on the fruit.

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