Ingredients
Prickly Pear Puree (makes 3/4 - 1 cup)
- 3 prickly pears about 12oz total
For one cocktail
- 2 ounces limoncello
- 2 ounces vodka citrus vodka, per preference
- 1/2 ounces lemon juice freshly squeezed
- 1 ounces prickly pear puree
- lemon slices or curls for garnish (optional)
For six cocktails
- 1-1/2 cups limoncello
- 1-1/2 cups vodka citrus, per preference
- 3 ounces lemon juice freshly squeezed (roughly 1/3 cup)
- 3/4 cups prickly pear puree
- lemon slices or curls for garnish (optional)
Servings:
Instructions
To make the Prickly Pear Puree
- Cut both ends off the pear. When you look at the cut you made you will see a ring of lighter pink around the fuchsia center of the fruit’s flesh. With a paring knife, cut lengthwise down into the fruit just until the knife reaches the fuchsia center—about ¼”. Use your fingers to pull the skin away from the flesh. Cut the flesh into rough chunks, load them into a small food processor, and puree until it’s as smooth as possible. Dump the puree into a fine mesh sieve set over a large liquid measuring cup, stirring the puree with a spoon to push it through the sieve. Discard the seeds and, if you want a very clarified and pulp-free puree, keep straining to remove more and more pulp. This can be made a few days in advance or even frozen.
For the cocktails:
- For one cocktail, add all of the liquids to a cocktail shaker, fill with ice and shake vigorously. Pour into a martini glass and garnish with the curls or slices if desired. For six, pour all of the liquids into a large pitcher, stir to combine and stash in the fridge or freezer until your ready to serve. Shake the cocktails individually (5.5oz per cocktail), straining into each martini glass.
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