Instructions

1. Prepare prickly pears by slicing each in half, lengthwise. Using a spoon, scoop out all prickly pear meat and seeds, discarding the skin (see notes of using foraged prickly pears). Using a fork, mash the pulp and seeds into a semi-puree consistency. The total yield is 4 tablespoons of puree.
2. In a medium bowl or large pitcher, mix together prickly pear puree, fresh lime juice, agave, and tequila. Stir well and set in refrigerator to chill.
3. Prepare the glass sugar rim by blending sugar, lime zest, and cayenne together in a food processor* for 1-2 minutes or until well blended. Transfer the sugar mix to a plate, then smooth and flatten the sugar until level. Rub an 8 ounce glass rim with lime, then turn the glass rim upside down and place the lime rubbed rim on the sugar plate. In a circular motion, rub the glass rim into the sugar mix until the rim is completely covered in sugar. Repeat until each glass has the sugar, lime, cayenne mix around the rim.
4. Take the prickly pear margarita mixture out of the refrigerator and completely strain with a fine mesh sieve* into a serving pitcher. Make sure to separate and remove all prickly pear seeds and chunky pulp. Add ice to each sugar rimmed glass, then pour the strained margarita mixture filling about 3/4 of the way. Top off the rest with sparkling water and garnish with a lime slice.