Cactus fruit syrup is typically made from the sweet red fruits of the prickly pear cactus, a plant native to the Sonoran desert in Mexico and the southwestern United States. It can be made with other cactus fruits, rarely – like the less-sweet xoconostle cactus fruit.
Prickly pear puree can be used in place of syrup, but you may wish to add a little sweetener to your drink to make up for the less-sweet puree.
