Pink Margaritas

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Yield: 8 cups Prep 20 mins Chill 2 hrs Freeze 8 hrs Stand 10 mins


  • 1 cup  sugar
  • 1/2 cup  water
  • 4 cactus pears, peeled and quartered, or 1 cup frozen cranberry concentrate, thawed
  • 1 cup  fresh lime juice (6 to 8 limes)
  • 2 cups  ice cubes, divided
  • 1 1/2 cups  chilled tequila, divided
  • 4 tablespoons  Cointreau, divided


1. For the sugar syrup, bring sugar and water to boil in saucepan; reduce heat and simmer until sugar is dissolved, about 5 minutes. Refrigerate until cold.

2. Puree cactus pears in blender. Strain mixture through a sieve into a bowl; discard seeds (or cranberry concentrate into bowl). Stir in lime juice and sugar syrup. Divide mixture between two containers with tight-fitting lids. Cover and freeze overnight.

3. Let puree stand at room temperature 10 to 15 minutes, until slightly softened.

4. Chop 1 cup of ice in blender until well crushed. Add 1 container of cactus pear puree, 3/4 cup tequila, and 2 tablespoons Cointreau. Blend until smooth. Pour into serving glasses. Repeat. Makes 8 cups.

Nutrition Facts

  • cal.(kcal)260,
  • carb.(g)35,
  • fiber(g)2,
  • pro.(g)1,
  • sodium(mg)3,
  • Percent Daily Values are based on a 2,000 calorie diet
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