Cool off with this flavorful twist on a sweet summer recipe.   

By April Cumming

Photo by Julia Keim

Natalie Gazaui was raised in Montevideo, Uruguay, in a home with both Basque and Middle Eastern influences. As a visual-arts major and photographer, Gazaui says her life experiences and upbringing eventually led her to the hospitality industry. In 2006, she studied culinary arts at Texas Culinary Academy in Austin before training in Monforte d’Alba, Italy, where she found her love for pasta and pastries.

In 2011, she joined McGuire Moorman Hospitality in Austin as a corporate pastry chef, managing the pastry programs at the company’s Clark’s Oyster Bar, Jeffrey’s, Josephine House, Elizabeth Street Cafe, Lamberts Downtown Barbecue and Perla’s Seafood & Oyster Bar.

After five years spent honing her pastry skills at MMH, Gazaui decided to broaden her horizons and joined Eberly—the chic, contemporary American restaurant on South Lamar Boulevard —as the executive pastry chef. At Eberly, Gazaui is passionate about exercising her creative talent, transforming childhood favorites into thought-provoking desserts. Her latest concoction is a simple, vibrant, purple godsend meant to make the sweltering days of summer sweet again.

Prickly Pear and Tequila Ice Pops

2 3/4 cups prickly pear puree (available for purchase online at
1/2 cup fresh-squeezed lime juice
1/3 cup Dulce Vida blanco tequila

1. Mix all the ingredients together. (Pro tip: If you want to make a few ice pops for the kids, simply swap  out the tequila for water.)
2. Pour the mixture into ice-pop molds and freeze for at least three hours.

Recipe courtesy of Eberly, 615 S. Lamar Blvd., 512.916.9000


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