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Prickly Pear-Pomegranate-Tini

Updated February 23, 2016
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Cookbook

Living Raw Food

Published by William Morrow

This image courtesy of JosephDeLeo.cookstr.com

I’m not sure what I like better about this cocktail: the taste or the color. Prickly pear is the fruit of the prickly pear cactus. These cacti grow wild throughout the deserts of the southwest. They smell a bit like melon, with a slightly granular texture, mild sweet flavor, and an intense pink color. Yes, this cocktail can be a pain in the butt to make, but well worth it!

CostModerate

Challenging

Total Timeunder 30 minutes

OccasionCasual Dinner Party, Cocktail Party, Cooking for a date

Recipe Coursebeverage

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, low cholesterol, low saturated fat, peanut free, raw, soy free, tree nut free, vegan, vegetarian

Equipmentblender

Five Ingredients or LessYes

Mealbrunch

Moodadventurous, festive

Taste and Texturesharp, sweet, tangy, tart

Type of Dishalcoholic beverage

Ingredients

  • 1 cup prickly pear juice
  • ½ cup pomegranate juice
  • 1½ cups sake
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup agave nectar
  • ¼ cup pomegranate seeds, for garnish

Instructions

To make prick ly pear juice, peel the fruits, blend them in a highspeed blender, and strain out the solids.

To make pomegranate juice, cut the pomegranates into quarters. Using a wooden spoon, smack the sections on the skin side over a bowl. The seeds should easily pop out. Put the seeds in a blender and pulse just to break up the seeds and release the juice. Strain the seeds through a fine sieve or cheesecloth.

Combine all the ingredients in a pitcher or shaker except the pomegranate seeds, stir well, and pour into tall glasses filled with ice. Sprinkle the pomegranate seeds on the top of each cocktail.

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