Celery Free Berry Paloma with Fresh Berries
This vibrant cocktail is a serious upgrade on the classic paloma, layering tart grapefruit and lime with a gorgeous homemade berry syrup that turns the whole drink a deep, jewel-toned pink. The syrup comes together in just minutes on the stovetop — berries, sugar, and water simmered until jammy, then strained smooth — and it makes the drink taste like something you'd pay too much for at a rooftop bar. Blanco tequila keeps things crisp and clean, while a pinch of salt sharpens every other flavor in the glass. A good shake over ice and a gentle pour of sparkling water finish it off with just the right amount of fizz. Every ingredient here is naturally free of anything that could cause concern for people avoiding certain vegetables, so you can mix and sip with zero second-guessing. Garnish with a few fresh berries and a citrus wedge and it looks almost too pretty to drink — almost.
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Learn more →Ingredients
2 servings
For the berry syrup
- ½ cup fresh or frozen mixed berries (such as strawberries, raspberries, or blackberries)
- 3 tbsp granulated sugar
- 3 tbsp water
For the cocktail
- 4 oz blanco tequila
- ¾ cup fresh grapefruit juice (from about 1 large grapefruit)
- 1 tbsp fresh lime juice
- 1 pinch salt
- 1 cup sparkling water, chilled
- ice cubes, as needed
For serving
- ¼ cup fresh berries, for garnish (optional)
- 2 grapefruit or lime wedges, for garnish (optional)
Instructions
- 1
Combine the berries, sugar, and water in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves and the berries break down and release their juices, about 4–5 minutes. Remove from heat and let cool for 5 minutes.
- 2
Press the berry mixture through a fine mesh strainer into a small bowl or jar, pressing firmly on the solids to extract as much syrup as possible. Discard the solids. You should have about 3–4 tbsp of berry syrup.
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