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Author: cherisberries

Red Lime Marmalade Pancakes with Sunny Citrus Syrup

Prep Time: 10 minutes           Cook Time: 10 minutes

  1. Use your favorite pancake or Bisquick mix.
  2. Put in the amount of milk and eggs for 14 pancakes.
  3. Add ½ cup of Cheri’s Az Red Lime Marmalade to the batter and mix well
  4. Heat a large frying pan on medium heat with a little oil.
  5. Use an ice cream scooper to ladle the batter into the hot pan.
  6. Turn over the pancakes when bubbles appear and cook until lightly browned.
  7. Stack the pancakes on the plates.

Put a pat of butter on each pancake. Garnish with some segments of an orange. Drizzle Cheri’s Sunny Citrus Syrup over the top. Enjoy! Delicious!!!!!

Honey Citrus Syrup

Makes 1 Cup:

Combine all ingredients in small bowl; stir until well blended. Refrigerate in airtight container until ready to use. Use syrup to sweeten tea and glaze fruits.  (Based on recipe from

Agave Fruit Smoothie

Ingredients Needed:

In a blender or food processor container, combine all ingredients; process until smooth.  Serve immediately.  As an option, use 2 cups of your favorite fresh or frozen fruit or combinations of fruits. (Makes 4 servings).

West Fresh Pisco Sour

Ingredients Needed:


  • Muddle 5-8 Mint Leaves
  • ¼ cup of Lime Juice
  • 2 Tbsp’s of Agave Nectar
  • 10 Tbsp’s of Pisco
  • 2 Tbsp’s of Egg White

Shake vigorously for 20 seconds in a cocktail shaker.

Strain into 2 martini glasses. Garnish with a mint leaf.

Delicious!  Enjoy!

Tequila Sunrise 

Ingredients Needed:

Place ice in glass to half full.  Add tequila followed by fresh orange juice.  Put a flat-handled spoon into the glass.  Add the syrup quickly allowing it to run down the backside of the spoon, so it sinks to the bottom of the glass.  Garnish with an orange slice and a cherry.

Charro-Rita(Prickly Pear Margarita)

El Charro-Rita:  A classic Mexican specialty drink designed by Chef Charlotta Flores, owner of El Charro Cafe in Tucson, Arizona.

• 2oz Gold Tequila
• ¾ oz fresh lime juice
• ¼ oz fresh orange juice
• ½ oz Cheri’s Prickly Pear Syrup
• ¼ oz Cointreau
• 1 Hot chili pepper, fresh or dried, seeded and diced
• Ice
• Kosher salt

Combine all ingredients in a shaker. Allow ingredients to sit for 15 minutes. Add ice, shake, and strain out peppers before serving. Moisten glass rim with lime juice and dip in salt. Enjoy!

Prickly Pear Lemonade

This naturally colorful drink made with Cheri’s Prickly Pear Cactus Syrup is not only beautiful but adds a sweet fruity flavor to tart-tasting lemonade for a refreshing spring and summertime treat.

Combine all ingredients into a pouring pitcher and stir until completely combined.  Float lemon slices with ice.  Makes 1/2 gallon.

Cinco De Mayo Cactus Margaritas

Ingredients Needed:

To serve on the rocks:  Mix ingredients and pour over ice in 4 glasses. 

To serve blended:  Pour 4 cups ice into a blender container, add ingredients, and blend.  Pour into margarita glass with or without a salt rim and garnish with cactus candy or lime slice.

Bobby Flay’s Cactus Pear Margarita

This recipe is based on Bobby Flay’s recipe which can be found here.

Ingredients Needed:

  • Lime wedge
  • Coarse salt
  • 8 ounces white tequila
  • 4 ounces Cointreau
  • 4 ounces of Cheri’s cactus pear juice
  • 2 ounces Roses lime juice
  • 2 cups ice cubes

Rub lime wedge around the rim of cocktail glasses and dip the rim into a saucer of coarse salt. Place tequila, Cointreau, Prickly Pear Cactus Syrup, lime juice, and ice cubes in a blender and blend until frothy.

Cheri’s Prickly Pear Brandy

  • Pour equal parts of your favorite brandy with Cheri’s Prickly Pear Syrup.
  • For two people: Pour 1 jigger of Prickly Pear Syrup into a cocktail mixer. Then pour 1 jigger of your favorite brandy and shake. Pour into two liqueur glasses. This makes a delicious after-dinner drink.

For an incredible dessert pour some of this Prickly Pear Brandy over vanilla ice cream.

Wow!!!!   Delicious!!!  Very easy to make and everyone will love it!

Prickly Pear Agave Whipped Cream

  • 2 cups Heavy cream
  • 1/3 cup Cheri’s Prickly Pear Cactus Agave Nectar
  • ½ teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

1. Place the mixing bowl and wire whip attachment in freezer for 10 – 15 minutes to chill.
2. Combine all of the ingredients in the chilled bowl and whip on medium to medium-high speed for 2 to 3 minutes, or until slightly stiff peaks form.
3. Cover and refrigerate until ready to serve, up to 3 hours ahead of time.
4. Yields 2 to 4 cups.

This recipe was made by Chef Jan Osipowicz at the Epazote Kitchen at the El Conquistador Resort here in Tucson, AZ.

Organic Arugula Salad

This recipe was made by Chef Jan Osipowicz at the Epazote Kitchen at the El Conquistador Resort here in Tucson, AZ.

Plate Specification:

  • 5 oz Arugula
  • 5 Orange segments
  • 2 oz crumbled local goat cheese
  • 1.5 oz Candied pecans
  • Plate according to Chef demo.


  • 1 lb pecans
  • 2 oz water
  • 5 oz brown sugar
  • 1 pinch cayenne powder

Mix water and sugar to resemble wet sand. Add pecans and cayenne and mix thoroughly. Lay on a roasting rack on a sheet pan and roast in a 350-degree oven for about 7 minutes.

Agave Vinaigrette

  • 8 oz Cheri’s Agave nectar
  • 10 oz Canola oil
  • 8 oz Apple cider vinegar
  • 2 each Minced shallot
  • 1 tsp Minced garlic
  • 5 sprigs fresh thyme
  • 5 Whole black peppercorns

Heat vinegar and agave nectar in small sauce pot with shallots, garlic, thyme, peppercorns then let cool. Remove peppercorns and thyme and discard. Blend the remaining ingredients in a high-speed blender while slowly adding canola oil. Adjust seasoning as needed.