This margarita comes from Muy Bueno: Three Generations of Authentic Mexican Flavor by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evanglina Soza, courtesy of Hippocrene Books, Inc. The author of the recipe writes: Grandma had several nopales (cactus paddles) growing along the fence in her backyard in El Paso. Together we would pick the tunas (prickly pears) off the cactus, peel, and eat the sweet fruit. As a tribute to my Grandma – who loved her tunas and color de rosa (the color pink) – I dedicate this beautiful pink margarita in her honor.”
- 4 prickly pears, peeled and sliced
- 1/4 Cup water
- 3 1/2 Cups crushed ice
- 3 Ounces freshly squeezed lime juice
- 3 Ounces frozen limeade
- 6 Ounces Silver Tequila
- 4 1/2 Ounces Triple Sec
- 3 Tablespoons simple syrup
- Star fruit slices or lime wedges and coarse salt for garnish
In a blender, blend prickly pears with water to make a puree. Strain into a bowl and discard seeds. Place crushed ice in a blender. Add prickly pear puree, lime juice, limeade, tequila, triple sec, and simple syrup; cover and pulse ingredients.
Garnish the edges of 6 margarita glasses with coarse salt. Pour pear mixture into the glasses; add a star fruit slice or a lime wedge to each glass for a garnish and serve immediately.