We wait for monsoon season all year for the moment the desert blushes pink. When the prickly pears ripen beneath stormy skies, their vibrant fruit tells us it’s time—time to harvest the sweetness the desert has been quietly preparing, drop by drop, under the weight of summer heat. A fleeting delicacy, gathered at its peak, and pressed into a drink as vivid as the sunset it was born beneath.
While we enjoy them as is (they taste something between watermelon and bubblegum) we especially love making a pretty pink drink out of them. We’ve been making juice with it for years, and recently used some of our Prickly Pear Juice to make a Prickly Pear Limeade and it’s so refreshing that we had to share.
Prickly Pear Juice Recipe
*If you’re not able to make your own Prickly Pear juice, we recommend Sonoran Rosie’s concentrate.
INGREDIENTS:
- 4 Ripe Prickly Pear fruit (tunas)
- 1 1/2 cup of water
- 1-2 tbsp of lime juice
- Agave (or honey) to taste
INSTRUCTIONS:
- Carefully peel the prickly pears (wear gloves or use tongs to avoid the tiny spines).
- Alternatively burn off the spines over a flame or rinse vigorously to remove spines.
- Blend the fruit pulp with a small amount of water until smooth.
- Strain through a fine mesh sieve or cheesecloth to remove seeds.
- Stir in lime juice and sweetener if desired.
- Chill and serve over ice.
Prickly Pear Limeade Recipe
INGREDIENTS:
- 1/2 cup fresh prickly pear juice (from recipe above/Sonoran Rosie’s concentrate)
- 1/4 cup fresh lime juice
- 1 1/2- 2 cups cold water (adjust to taste)
- 2 tbsp agave or honey
- Ice + lime slices for garnish
INSTRUCTIONS:
- Mix prickly pear juice, lime juice, water, and sweetener in a pitcher.
- Stir well until combined.
- Serve over ice with a lime wheel or mint sprig.
We hope you enjoy it, cheers!
Sara, Rich + The JTH Team
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