Sharing all about How To Make Prickly Pear Margaritas! It’s so easy to make these bright pink cocktails with just a few simple ingredients.
The weekend is upon us and it’s hot so lets make these bright pink margaritas! They so good and simple to make. Everyone always loves these! They get their hot pink hue from prickly pears aka cactus fruit. I usually make a big batch of the prickly pear syrup early in the summer but this year thanks to the big snow we had the fruits came later in the season. I am just glad they are here!
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How To Make Prickly Pear Margaritas
Prickly Pear Margaritas are really simple to make just like a classic margarita! The only extra thing you need is the prickly pear syrup which is really easy to make. You only need two ingredients to make it: prickly pears and sugar. Basically, all you need to do is peel the prickly pears and chop them up. Add them to a pot with some sugar and stir until the fruit is mostly dissolved or really, really soft.
Then you need to strain the liquid to remove the seeds and pulp. You could stop there but I like for my prickly pear syrup to be super clear and smooth so I take the extra step of blending it and then straining again through a fine mesh sieve. This will give you that hot pink hue that makes Prickly Pear Margaritas so famous!
Tips For Making Margaritas
These are my tips for making amazing margaritas every time!
- Always use tequila blanca/o or silver tequila or clear tequila. My favorite brands are Casamigos and Tesoros. There are a lot of good ones out there but there are also a lot of bad ones. If you don’t see a brand you recognize when shopping, I suggest just asking!
- You MUST, I repeat MUST, use fresh squeezed lime juice. Yes, it’s a hassle but it really does make a difference. If you can find fresh squeezed in your local store be sure it’s the kind that’s sold cold in the produce section. Anything shelf-stable will just ruin your drink.
- I prefer Grand Marnier but in a Prickly Pear, or margarita where you are using a sweetener like agave, I think Cointreau is acceptable.
- Always serve over crushed ice! This will balance the drink as the ice melts a little. Plus, margaritas are just better served icy cold!
How To Make Prickly Pear Margaritas
- 12 oz tequila blanca
- 8 oz fresh squeezed lime juice
- 8 oz Grand Marnier
- 2 oz Prickly Pear Syrup
- 2 oz Topo Chico optional
- 12 cups crushed ice
Prickly Pear Syrup
- 10 Prickly Pears peeled and diced
- 1 cup granulated sugar
- First make the Prickly Pear Syrup. Begin by peeling the prickly pears and dicing into chunks. Combine with sugar in a pot over medium heat. Stir until dissolved and fruit has incorporated or is very soft, about 10 minutes. *Note: This will make more prickly pear syrup than you need. You can store it in the fridge in a jar or air tight container for two weeks.
- Strain through a mesh sieve to remove pulp and seeds. Blend on highest speed for 60 seconds. Then strain through a fine mesh sieve into a glass or bottle and let cool. Can be made and stored in the fridge up to three days ahead of time.
- Fill cups with crushed ice. These are strong and the ice will help balance the drink. Then make the margaritas by combining 4oz of Prickly Pear Syrup with tequila, Grand Marnier and lime juice in a large pitcher. Pour over ice and top with a splash of Topo Chico (optional) and enjoy!
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