Here is a detailed, classic recipe for homemade Bajtra (Prickly Pear) Liqueur.

A Word of Caution: Prickly pears are covered in tiny, hair-like spines called glochids. They are extremely irritating to the skin. You must wear thick gloves throughout the entire handling and preparation process of the fresh fruit.

Homemade Bajtra Liqueur Recipe

This vibrant, sweet liqueur captures the unique flavor of the prickly pear. The process requires patience but is very simple.

Ingredients:

Ripe Prickly Pears (Bajtar): 10-12 large fruits (to yield ~1.5 – 2 cups of juice)
Neutral Spirit: 750 ml (a standard bottle of vodka or pure grain alcohol, 40% ABV/80 proof)
Granulated White Sugar: 2 cups (400g)
Water: 1 cup (240ml)
Optional Flavoring: 1 small cinnamon stick or ½ a vanilla pod

Equipment:

Thick gloves
Blender or food processor
Fine-mesh strainer or cheesecloth
Large glass jar (at least 1.5-liter capacity) with a tight lid
Funnel
Clean, sterilized glass bottles for storage

Instructions:

1. Prepare the Prickly Pears (WEAR GLOVES!)

Wearing gloves, rinse the fruits under cold running water. Gently scrub them with a brush to help remove any loose spines.
Using a knife and fork (while still wearing gloves), slice off both ends of each fruit.
Make a single lengthwise slit through the skin. Peel the skin away from the flesh and discard it.
Chop the peeled flesh into rough chunks.

2. Extract the Juice

Place the chopped prickly pear flesh into a blender or food processor. Pulse until it becomes a smooth puree.
Place a fine-mesh strainer (or layers of cheesecloth) over a large bowl. Pour the puree into the strainer.
Use the back of a spoon to press down firmly and extract all the juice. This process requires some patience. Discard the leftover seeds and pulp.
You should be left with about 1.5 to 2 cups of beautifully colored juice.

3. Make the Sugar Syrup

In a medium saucepan, combine the 1 cup of water and 2 cups of sugar.
Heat over medium, stirring constantly, until the sugar has completely dissolved and the liquid is clear. Do not let it boil. Remove from heat and allow it to cool completely to room temperature.

4. Combine and Infuse

In your large glass jar, combine the prickly pear juice, the entire bottle of neutral spirit, and the cooled sugar syrup. Add the cinnamon stick or vanilla pod if using.
Seal the jar tightly and shake it vigorously for a minute to ensure everything is well combined.
Store the jar in a cool, dark place (like a pantry or cupboard) for 4 to 6 weeks. Shake the jar gently once a week.

5. Final Filtering and Bottling

After the infusion period, the liqueur will be a deep red- magenta color. The flavors will have melded together.
To achieve a crystal-clear liqueur, strain it a final time through a coffee filter or a fresh piece of cheesecloth into a clean bowl.
Using a funnel, carefully pour the finished liqueur into your clean, sterilized bottles.
Seal the bottles. For the best flavor, allow it to rest for another week or two before serving.

How to Serve: Serve Bajtra well-chilled in a small liqueur glass as a digestif after a meal. It can also be used in cocktails or poured over vanilla ice cream for a delicious dessert.

Taste Vibe

Bajtra Liqueur Recipe