Wheat Free Berry Paloma with Fresh Berries
This berry-forward twist on a classic 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 fresh ingredients. The homemade berry syrup is the real star — simmered down from mixed berries, sugar, and water, then strained into a jewel-toned liquid that adds a fruity depth you simply won't find in a bottle. Blanco tequila, freshly squeezed grapefruit juice, and a hit of lime bring that bright, citrusy backbone the Paloma is known for, while the chilled sparkling water keeps everything light and effervescent. Every single ingredient here is naturally free from wheat and gluten-containing grains, so there's no label-scanning or substitution stress involved — just straightforward, delicious cocktail-making. A pinch of salt ties the whole thing together in a way that sounds subtle but makes a genuinely noticeable difference. Garnish with a few fresh berries and a citrus wedge and you've got something that looks as good as it tastes. It's an easy crowd-pleaser that works just as well for a casual weeknight wind-down as it does for a dinner party spread.
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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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