When I started to use prickly pear fruit for drinks, I found out early that it needs to be mixed with something else. While prickly pear itself tastes okay, it’s also a unique flavor that needs a companion. What it lends most to any beverage is the color: the vibrant pink that comes naturally and you won’t find anywhere else.

While I haven’t tried a huge number of mixtures yet, I am also always looking for what’s easy: using ingredients I have on hand. The prickly pear smoothie below has become a go-to drink for the days when lunch passes me by and I need to eat something quickly before more time escapes. It’s also proven to be a good mid-afternoon snack, to keep me energized until dinner.

And because it only uses the puree, it’s easier to make than anything with the syrup– one less step. I also don’t use a sweetener but that’s a personal choice. I don’t like my drinks as sweet as I used to and I often cut back on sugar when I’m baking, too.

Finally, while the recipe below is what I make, feel free to use other juices or fruit. I’ve read that mango and pineapple work well with prickly pear.

1 cup prickly pear puree

1 cup plain or Greek yogurt

½ cup orange juice

1 cup fruit pieces (I usually use strawberries)

ice cubes

1 scoop protein powder

1 tablespoon sweetener of your choosing (honey and agave are two suggestions), if desired

Combine all ingredients in the blender and whirl until combined.

Last week I wrote about how to make the prickly pear syrup, however, this week's recipe uses the puree, meaning there is one less step to complete. However, get that syrup ready for the margaritas! We'll make those next week. In the meantime, between the color and taste, this is one of the most unique desserts you'll ever taste. The key is that you always need to combine it with another fruit to complete the flavor. I made enough to serve our fifty guests at our rehearsal dinner party last month, giving them a taste of quintessential desert New Mexico.

The photo above shows the depth of the color of the prickly pear ice cream (it's on the bottom with triple berry on top). And check out the photo at the bottom as I began to stir the prickly pear puree with the half and half and milk.

1 cup prickly pear puree

1/8 cup lemon juice

2 cups sugar

Lemon zest from 1 lemon

2 cups milk

2 cups half and half (or heavy cream for a richer flavor)

In a food processor, combine the sugar and lemon zest. In a separate bowl, combine the lemon juice and prickly pear. Combine the sugar mixture, the prickly pear mixture, the milk, and the half and half. Run in an ice cream maker for 20 minutes and freeze overnight before serving.