This easy prickly pear margarita recipe has only 5 ingredients and is full of flavor! The freshly squeezed lime juice, splash of tequila, and sweet agave nectar all come together in the most vibrant pink prickly pear margarita.
Prepare prickly pears by slicing each in half, scoop out the prickly pear meat and seeds, and discard the skin. Using a fork, mash the pulp and seeds into a semi-puree consistency.
In a medium bowl or glass, mix together the lime juice, agave, and prickly pear puree until well combined. Strain with a fine mesh sieve into a pitcher.
Pour 1/4 of a cup of the prickly pear margarita mix into a 6 – 8oz glass over ice. Add 1.5 ounces of tequila, then top with sparkling water.
CayenneSugar Rim – Before pouring your cocktail in step 3, mix the sugar and cayenne together then spread evenly onto a plate. Rub each empty glass rim with a lime wedge, then invert the glass and dip the glass rim into the cayennesugar.
Garnish glass with lime wedge.
Using foraged prickly pears: Always handle foraged prickly pears with metal tongs when picking, halving, and scooping out the pulp. Prickly pears can have translucent quills that are extremely painful.
Substituting with prickly pear syrup: For this recipe, fresh prickly pears are best but you can substitute for a pre-made prickly pear syrup. Pre-made syrups already have sugar added, so adjust the agave nectar accordingly. Also, be aware that using a prickly pear syrup for this recipe could change the total amount you’ll be able to serve.
String before serving: You can stir the margarita before serving but just know that you will loose the pink ombre. I personally don’t stir my drink and I’m able to taste all the flavors in one sip.
Make ahead: This prickly pear margarita can be made ahead up to the end of step 2, then sealed and refrigerated for up to 3 days.
Freezing: This prickly pear margarita can be prepared until the end of step 2, the frozen in a sealed bag for up to 3 months. Try to remove as much air out of the bag as possible and always label and date before freezing. When frozen, the margarita mix will be a slushy consistency. To thaw, leave out at room temperature and it will rapidly melt within minutes.