Citric Acid Free Berry Paloma with Fresh Berries
Bright, fruity, and genuinely refreshing, this berry paloma is the kind of cocktail that looks like it came from a fancy bar but comes together in your own kitchen with just a handful of real ingredients. The homemade berry syrup is the secret weapon here — simmering fresh or frozen mixed berries with sugar and water draws out a deep, jewel-toned juice that adds natural sweetness and color without any processed additives or preservatives. For anyone navigating a citric acid sensitivity, store-bought mixers and flavored sodas are often a minefield, so building this drink from scratch with fresh grapefruit juice, fresh lime juice, and plain sparkling water keeps everything clean and controlled. The tequila shakes together with the berry syrup and a pinch of salt in a cocktail shaker, then gets topped with chilled sparkling water for that satisfying fizz. Straining the syrup through a fine mesh strainer means you get a silky, smooth drink with no seeds or pulp getting in the way. Piled with fresh berries and a citrus wedge, it's as beautiful as it is delicious — the kind of thing you'll want to make every time you have people over.
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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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