Prickly Pear Limeade Recipes

Steps:

• Cut prickly pears in half lengthwise and scoop out flesh with a spoon. Process in a blender until smooth. Push pulp through a fine mesh strainer to extract about 1 1/2 cups juice. Discard pulp.n
• Place prickly pear juice, water, lime juice, stevia, and mint in a blender. Blend until smooth. Pour into two 16-ounce glasses filled with ice.n

Steps:

• Add the tequila, triple sec, lime juice and prickly pear puree to a pitcher and mix well. Chill for at least 4 hours.
• When ready to serve, spread some salt on a small plate. Run a lime slice around the rim of each glass. Dip the glass rims in the salt to coat. Fill the glasses with ice and pour the margarita mix over. Garnish with a lime slice.

Steps:

• For the cocktail: Combine the tequila, triple sec, lime juice, agave, prickly pear syrup and chile flakes in a cocktail shaker and incorporate all the ingredients by shaking it to your own rhythm.
• For the garnish: Pour some lime juice on a saucer. Mix together the sugar and salt on a separate saucer. Dip the rim of a 10-ounce glass into the lime juice and then dip the rim into the sugar and pink salt mixture. Fill the glass with ice, pour in the cocktail and garnish with prickly pear, if using, and a lime slice.
• Holding each prickly pear with metal tongs, lightly graze the fruit with a flame until the glochids (thorns) are singed off. Place the fruit in a medium heavy-bottomed saucepan and cover with water. Bring to boil, cover and let sit off the heat for 25 to 35 minutes.
• Line a fine-mesh sieve with cheesecloth. Strain the liquid through it into a medium heatproof bowl, mashing the fruit with a spoon until all the fruit is mashed.
• Pour the contents of the bowl into the same saucepan and discard the solids; stir in the sugar, bring to a simmer and cook for about 10 minutes. Add the lime zest and juice. Let simmer about 15 more minutes; remove from the heat, let cool and refrigerate.

Steps:

• Mix water, prickly pear juice, diet tonic water, and lime juice together in a glass.

Steps:

• Do NOT peel your oranges or lemons. (small chop on oranges).
• Do wash them well to remove any wax and pesticides.
• In a large stainless steel saucepan combine the oranges, lemons and water.
• Bring to a boil, reduce heat to medium high and gently boil for 5 minutes.
• Remove from heat, cover and place in a cool spot for 12 to 18 hours.
• When ready prepare canner, jars and lids.
• Bring orange mixture to a boil over medium heat.
• Boil, stirring frequently until peel is tender, 15 to 20 minutes.
• Stir in prickly pears, return to a gentle boil.
• Maintaining boil gradually stir in the sugar.
• Boil hard, stirring often until mixture reaches gel stage, around 30 minutes.
• Remove from heat and test gel.
• If gel stage has been reached skim off foam and ladle into hot jars, leaving 1/4 inch head space.
• Remove air bubbles, wipe rim, center lid and screw band down to fingertip tight.
• Place in canner-repeat with remaining jars.
• Process in a boiling water bath canner for 15 minutes.
• Turn off heat, remove canner lid and let jars stand in canner an additional 5 minutes.
• Remove jars, cool and store.