Xanthan Gum Free Berry Paloma with Fresh Berries
This vibrant cocktail is everything a warm-weather drink should be — tart, a little sweet, beautifully pink, and refreshingly bubbly. A quick homemade berry syrup made from fresh or frozen fruit, sugar, and water does all the heavy lifting, giving you that gorgeous jewel-toned color and fruity depth without any store-bought shortcuts or mystery additives. Blanco tequila, freshly squeezed grapefruit juice, and a hit of lime keep things bright and citrus-forward, while a pinch of salt ties it all together in the best way. Because every ingredient here is naturally whole and unprocessed, there's nothing to second-guess — no thickeners, stabilizers, or hidden additives that can sneak into pre-made mixers and syrups. Straining the berry syrup through a fine mesh strainer gives you a silky, clean liquid that blends seamlessly into the shaker without any gummy texture. A gentle pour of chilled sparkling water over the top keeps the fizz alive right up until the first sip. Finish with fresh berries and a citrus wedge and you've got a cocktail that looks like it came from a fancy bar menu — no special equipment or expertise required.
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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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