![]() Salt the glass if you want – for some reason I’m not into salt on a frozen margarita which is weird because you guys know I usually coat the entire glass in salt when it comes to margaritas.Īnyway. Calories: 102 kcal, Carbohydrates: 12 g, Protein: 1 g, Fat: 1 g, Polyunsaturated Fat: 1 g, Sodium: 1 mg, Potassium: 13 mg, Fiber: 1 g, Sugar: 11 g, Vitamin A: 5 IU. Prickly Pear Syrup can be made up to 3 weeks in advance and stored in an airtight container at room temperature. ![]() Mash the fruit with a potato masher, then push it through a food mill to separate out the seeds. Turn off the heat and let steep for 30 minutes. Inside, the fruit contains edible seeds surrounded by sweet and juicy pulp. Add simple syrup to taste or my favorite trick for a lower calorie margarita is a small squeeze of Splenda Zero instead of simple syrup. Prickly Pear Margaritas are best served after shaking. Put the fruits in a pot and add enough water to almost cover them. The flesh of the prickly pear can vary in color, ranging from white to vibrant shades of red and purple. You want a smooth, beautiful puree.įrom there, you just mix the prickly pear puree wiht fresh lime juice, tequila, and orange liqueur. Just throw the peeled prickly pears into a blender and then strain with a fine mesh strainer to get rid of all the seeds anything chunky. Next, make a horizontal knife slice about of an inch down the skin. Place the pear on a cutting board and take a sharp knife, and cut both ends off. So yeah, I used my standard frozen lime margarita recipe and just added some pureed prickly pears. Cutting a cactus pear is easy once the spines are removed. ![]() I don’t love a frozen margarita but the first time I ever had a prickly pear margarita was a frozen one down at Matt’s El Rancho in Austin with a bunch of friends so now I have a soft spot for frozen prickly pear margaritas. How to Make Frozen Prickly Pear Margaritas Youll find more detailed instructions in the recipe card below but essentially you just mix lime juice, agave, and prickly pear pulp, then strain over ice, top with tequila and sparkling water.
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