Prickly Pear Margaritas

To prepare simple syrup: Remove skin from prickly pears; chop flesh into large chunks. Transfer to a blender; process until completely smooth, about 30 seconds. Pour through a fine-mesh strainer into a large saucepan, pressing with the back of a spoon to extract as much juice as possible. Discard solids. Repeat straining once.

Stir sugar into the juice in the pan. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer, stirring occasionally, until the sugar has dissolved and the mixture is syrupy, about 5 minutes. Remove from heat; stir in 1 tablespoon lime juice. Cool completely, about 30 minutes. Use immediately or refrigerate in an airtight container for up to 2 weeks. Makes about 2 cups.

To prepare margaritas: Spread salt on a small plate. Rub 1 lime wedge around the rims of 4 rocks glasses or margarita glasses. Dip the rims into the salt; set the glasses aside. Fill a cocktail shaker with ice. Add tequila, lime juice, orange liqueur and 1/4 cup of the simple syrup; cover and shake until very cold, about 30 seconds. Add ice to the prepared glasses; strain the margaritas into the glasses. Serve with the remaining lime wedges.