What happens when a mama is with her three-year-old and without her beloved for ten days?
What happens when a farmer tells her the cactus pears he's selling make good margaritas?
What happens when her sister comes over and the child is asleep?
What happens when the farmer is right?
Cactus Pear MargaritaThis makes two generous servings. Or, this serves three normal people with moderation. To serve four would be ridiculous. And do note, as I realize cactus pears are not readily available in cooler, wetter climes, cactus pear looks and tastes like a strawberry married a papaya--in a good way. Substitute accordingly.
6 ripe cactus pears, or 2 cups purree once combined with limes and put through the sieve
juice of 3 limes
5 ounces white tequila
2 cups cubed ice,
fleur de sel (or kosher salt), for the glass rim
Peel cactus pear carefully, donning gloves (or plastic bags--note: cumbersome but better than the alternative) to protect your hands from the pesky little hairs. This is a cactus folks. Slice out of hand into a blender. Juice the limes into the blender. Pulse until pureed. Strain out the seeds through a medium sieve and pour the mixture back into the blender. Add tequilla and ice and blend until smooth.
Spoon some of the fleur de sel onto a small plate. Rub some of the leftover lime on the rims of two goblets (for water, wine, or margaritas) to moisten, and turn the glass upside down into the salt. Move the glass around until it has enough salt for your liking. Pour the margarita mix into the prepared glasses and serve immediately. Breath deeply. Enjoy!