Prickly pear juice

Harvest ripe fruit (no longer green) with tongs, twisting rather than pulling.

Burn off the glochids with a flame, without heating so long that the fruit bursts; bring inside and wash.

Trim the blossom and stem ends, hold the fruit upright with a fork and fillet off the skin.

Mash by hand or blend in a blender or food processor, with a little water to help it flow.

Strain out the seeds and pulp.

Spike the juice with a little tequila.