The Prickly Pear Margarita Slushie is a refreshing and bright frozen cocktail flavoured with coriander leaf which adds a bright citrusy note.
Prickly Pear Margarita Slushie with Coriander Leaf – Photo © Cocktails & Bars
Prickly pears are the fruit of the prickly pear cactus and are in season in the latter half of summer. Their fruit varies in colour and for this frozen cocktail recipe, we used the pink variety.
Care should be taken when preparing the prickly pears as they have sharp spines. Wearing protective gloves, chop off the top and bottom of the fruit and discard, then make one long slit from the top to the bottom of the fruit and carefully peel away the skin. The fruit can then puréed in a blender and stored in the freezer until ready to use.
Coriander is easy to grow if you’re contemplating a cocktail garden. In summer, it tends to bolt and turn into seed but you can plant a slow bolt variety.
To make the Prickly Pear Margarita Slushie, the ingredients are blended with coriander/cilantro leaf which brightens the fruity flavours of the cactus fruit with a bright citrusy flavour. The herb can be divisive, and if you find coriander to taste like soap, use the stems or simply omit it altogether.
Prickly Pear Margarita Slushie with Coriander Leaf
Ingredients
- 45ml blanco tequila
- 15ml triple sec
- 30ml lime juice, freshly squeezed
- handful of coriander/cilantro leaves
- 100g frozen prickly pears purée
- 1-2 cups ice cubes
Glassware: coupette
Garnish: coriander flower
Method
Add all the ingredients except ice to a blender and blend on high until smooth. Gradually add ice and blend again until the desired slushie consistency is reached. Pour into a chilled glass. Garnish with a coriander flower.
