Desert Spring

This visually striking beverage gets its electric pink color from betalains (the compounds that create the bright color) in the cactus pear. Incredibly, the color is completely natural and the flavor is truly amazing.

Prep Time: 10 minutes
Makes four 10-ounce glasses

1 medium cherimoya, peeled and coarsely chopped
1 cactus pear, peeled and coarsely chopped
Juice of 1 lime
1/2 cup fresh or canned coconut water
1 quart sparkling water

1. Place the cherimoya, cactus pear, lime juice, and coconut water into a food processor.
2. Grind for 1 to 2 minutes, or until pulverized. The large seeds of the cherimoya and cactus pear will make a lot of noise, but are harmless.
3. Strain through a fine-mesh strainer into a large pitcher.
4. Add the sparkling water, stir lightly, and serve.

Food Pairings:
Spicy Mexican food, ceviche, grilled fish

Tip: Look for cherimoya and cactus pears in gourmet markets, Latin American grocers, or large supermarkets. You can be sure cherimoya are ripe when they are fairly soft to the touch and their light green skin begins to turn slightly gray in color.