← Back to Search Results
Southwestern
Prickly Pear-Pomegranate-Tini

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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!

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

Directions

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.


© 2009 77 Lucky Cows, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 4.

240kcal (12%)
19mg (2%)
29mg (49%)
0mcg RAE (0%)
225mg
15mg
1g
28g
1g
37g
0mg (0%)
6mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
new-american-table New American Table
by Marcus Samuelsson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
west-coast-cooking West Coast Cooking
by Greg Atkinson
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?