Prickly Pear Margarita Popsicles

by autumn on August 27, 2014

Prickly Pear Margarita Popsicles // Autumn Makes & Does

I’ve encountered a number of people before and after leaving New York City that have given me some variation of the sentiment “Oh, you’re going to miss it.” Sometimes, it comes in the form of a question, which I find a lot more palpable because it gives me a chance to respond. Honestly, the thing I really miss is the privilege of access–the ease of bringing home the of-the-moment seasonal fruit or vegetable and cooking through the year that way. First world problems, I know.

Prickly Pear Margarita Popsicles // Autumn Makes & DoesThe flip side of that is that I’ve been voraciously exploring foods of the desert and re-setting my seasonal eating clock from northeast to southwest. Now, instead of looking forward to damson plums in late summer, I know prickly pear fruit is where it’s at. The deep magenta fruits of prickly pear cactus, also called tunas, are at their peak of ripeness in late August and early September around here. I would describe their flavor as slightly watermelon-y, but much more tart.

In my humble and inexperienced opinion, the best way to process them is to extract the juice then utilize and/or preserve the juice however you’d like. (I’ll show you how right here.) Prickly pear margaritas are a crowd favorite so it seemed like a no brainer to pop-ify (popsicle-ize?) them. I swear, I tried my best, but the camera really doesn’t do these justice. The color is unreal! With just a bit of tequila, these have the spirit (har, har) of everyone’s favorite prickly pear drink, without being a full-on cocktail.

Prickly Pear Margarita Popsicles // Autumn Makes & Does

Prickly Pear Margarita Popsicles
Recipe Type: Dessert
Author: Autumn Giles
Prep time:
Cook time:
Total time:
Serves: 5-6
A 4-ingredient recipe for prickly pear margarita popsicles.
  • 2 cups prickly pear juice
  • 1/4 cup sugar
  • 2 tablespoons lime juice
  • 1 tablespoon + 1 1/2 teaspoons tequila
  1. Combine the prickly pear juice, sugar, and lime juice in a medium saucepan over medium heat.
  2. Heat just until it begins to steam and bubbles begin to form around the edge, stirring to dissolve the sugar. It does not need to boil.
  3. Remove from heat and stir in the tequila.
  4. Let cool to room temperature, stir, then pour into popsicle molds and freeze until solid.
  5. Unmold and enjoy.


{ 0 comments… add one now }

Leave a Comment

{ 1 trackback }

Previous post:

Next post: