Low Iodine Berry Paloma with Fresh Berries
This vibrant cocktail is everything a warm-weather drink should be — bright, a little tart, and absolutely gorgeous in the glass. A homemade berry syrup made from fresh or frozen mixed berries gives it a jewel-toned color and a natural sweetness that no store-bought mixer can replicate. Blanco tequila, freshly squeezed grapefruit juice, and a hit of lime keep things crisp and citrusy, while a gentle pour of sparkling water adds that satisfying fizz without overpowering the fruit. For anyone navigating iodine restrictions, this recipe is a natural fit — every ingredient is a whole, unprocessed food with no seafood, dairy, or iodized salt in sight. The pinch of salt called for is small enough to swap for a non-iodized variety with zero impact on flavor. Straining the berry syrup through a fine mesh strainer gives the finished drink a silky, polished texture that feels genuinely special. Serve it over ice with a few fresh berries and a citrus wedge, and it looks like something you'd order at a rooftop bar.
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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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