Prickly Pear Cider Can Recipe

CERVEZA

1. 1

   Prepare Prickly Pear Juice

   Start by preparing prickly pear juice. Carefully peel the prickly pears, ensuring to avoid the tiny spines. Cut the peeled fruit into chunks and blend them in a blender until smooth. Strain the puree through a fine mesh sieve to extract the juice into a bowl.

2. 2

   Combine Ingredients

   In a large pot, combine the prickly pear juice, water, granulated sugar, and a pinch of salt. Stir well until the sugar is fully dissolved.

3. 3

   Add Citrus

   Squeeze the juice of the two whole lemons into the mixture, being careful to remove any seeds. You can also add the squeezed lemon halves into the pot for additional flavor.

4. 4

   Activate Yeast

   In a small bowl, activate the dry yeast by mixing it with a few tablespoons of warm water (not hot) and letting it sit for about 5 minutes until frothy.

5. 5

   Fermentation Process

   Add the activated yeast and the cinnamon stick to the pot with the prickly pear mixture. Stir gently and cover the pot with a clean kitchen towel. Allow the mixture to ferment at room temperature for 24 to 48 hours depending on the desired level of fermentation.

6. 6

   Bottling

   After fermentation, carefully remove the cinnamon stick and strain the cider through a sieve again to remove any sediment. Transfer the cider into sterilized bottles, leaving some space at the top.

7. 7

   Carbonation

   Seal the bottles and allow them to carbonate at room temperature for about 1 week. Keep an eye on the bottles to avoid over-carbonation, which can lead to explosions.

8. 8

   Chill and Serve

   Once carbonated, refrigerate the bottles. Serve chilled in glasses, garnished with lemon slices or additional prickly pear slices if desired.