Frozen Cactus Pear Margaritas

Frozen Cactus Pear Margaritas

Happy President’s Day! And welcome to …… MARGARITA WEEK!!! Next Saturday is National Margarita Day, so having a week of margarita themed recipes seemed like the only right thing to do. 🙂

cactus pears

What say you, readers? On the rocks, or frozen? I believe there to be a time and place for both, (though I’ve noticed that at restaurants I mostly order on the rocks) and today we are making a time and a place for this beautiful and delicious frozen concoction. Cactus pears, sometimes called prickly pears, are a relatively new fruit to me. I heard about them a few years ago watching Food Network, and after seeing that particular show (whatever it was), I ran out to my grocery store and bought some. I then tried to just eat them straight out. Which, if you’re at all familiar with these babies, you know that’s pretty difficult to pull off thanks to the many tiny seeds lurking in their flesh. But, they make perfect purees, so ideal for a beverage. I’m guessing they would make a fantastic sorbet or granita too. Hmm… idea filed away for the future…

frozen cactus pear margarita

Did I mention that these libations are just completely gorgeous? Oh, and addictively delicious? Yeah. They are. Big-time. And for just a split second, they almost transported me to a tropical, relaxing happy place and almost made me forget about the ten-foot-high snow piles on my block, and the fact that it took three people about half an hour to excavate our car yesterday morning. In short, they made me think of the Caribbean. And I kind of needed that. So good!! Enjoy!

Frozen Cactus Pear Margarita

{One year ago: Mexican Green Rice}

Source: ever so slightly adapted from Muy Bueno by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza

4 cactus pears (also called prickly pears), peeled and rough chopped
¼ cup water
About 3 ½ cups ice cubes
3 oz. freshly squeezed lime juice (2 ½ juicy limes)
3 oz. frozen limeade
6 oz. silver tequila
4 ½ oz. triple sec, or other orange liqueur
3 tbs superfine sugar (can sub in regular granulated sugar)
Lime wedges, for garnish
Kosher salt, for the rims of the glasses

In a blender, puree the pear chunks with the water until very smooth. Strain into a bowl or measuring cup and discard the seeds.
Rinse out the blender to remove any seeds that hung around. Return the blender to its base, and put the ice cubes, lime juice, limeade, tequila, triple sec, sugar, and cactus pear puree in it. Close the lid tightly and puree again.
Run a lime wedge over the edge of your glass, then dip the edge of it in the kosher salt. Pour the margarita into your glasses and serve immediately. Store the remaining margarita in the fridge.

5 responses to “Frozen Cactus Pear Margaritas

  1. I had my first cactus pear last Summer at a road side stand. At the time I couldn’t think of what the heck to do with it. Thanks so much for this idea. Such a pretty drink.

  2. I was excited to uncover this page. I want to to thank you for your time for this wonderful read!!

    I definitely really liked every bit of it and i also have you saved to fav to look
    at new stuff on your site.

    Also visit my web site; fb ads cracked bonus

  3. Pingback: Chocolate Margaritas | The Texan New Yorker

  4. Pingback: Blood Orange Mezcal Margaritas | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *