Prickly Pear Margarita Recipe

Prepare prickly pears (if using fresh pads/fruits)

If using fresh prickly pears (tunas), carefully peel and remove glochids with gloves or tongs. Slice and puree 3–4 medium fruits until smooth, then strain through a fine mesh sieve to yield about 1 cup of bright magenta puree. Alternatively use 1 cup bottled prickly pear puree or juice.

Combine the puree, granulated sugar, and water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture just comes to a gentle simmer (do not boil vigorously).

Allow the syrup to simmer gently for 4–6 minutes to marry flavors and slightly thicken. If using, stir in 1 tablespoon fresh lime juice near the end to brighten the flavor.

Remove from heat and let cool to room temperature. Strain again if desired for extra smoothness. Transfer syrup to a clean bottle or jar and refrigerate. Syrup will keep 7–10 days refrigerated.

Prepare glassware: rub a lime wedge around the rim of four cocktail or rocks glasses. Spread the coarse salt on a small plate and dip rims into the salt to coat. Fill each glass with a few ice cubes and set aside.

In a cocktail shaker or large pitcher, combine the blanco tequila (8 fl oz), prickly pear syrup (4 fl oz), fresh lime juice (2 fl oz) and orange liqueur (1 fl oz). Add 3 cups of ice to the shaker/pitcher.

Shake vigorously for 10–15 seconds (or stir briskly in the pitcher) until well chilled and slightly diluted. If using a shaker, double strain into the prepared salt-rimmed glasses over fresh ice to remove shards of ice and any pulp.

Garnish each drink with a lime wedge and a small slice of prickly pear or an edible flower if desired. Serve immediately.

Notes: Adjust sweetness by using less or more prickly pear syrup to taste. For a frozen version, blend the tequila, syrup, lime juice, liqueur and 3 cups of ice until smooth and serve in salt-rimmed glasses.