Low FODMAP Paleo Skinny Margarita

Total time8 min

Prep time5 min

Cook time3 min

This bright, citrus-forward margarita keeps things simple: just-right blanco tequila shaken hard with fresh lime and orange juice until the shaker turns frosty cold. A quick stovetop syrup adds a touch of gentle sweetness to balance the tart citrus, and a salted rim gives every sip that classic savory edge. Poured over fresh ice and finished with a lime wedge, it's crisp, clean, and endlessly sippable on a warm afternoon. The shake-and-strain method means no fussy bar tools required — just a shaker, two glasses, and a few minutes. It's an easy make-at-home cocktail that fits neatly into a Low FODMAP evening in.

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Ingredients

2 servings

For the honey syrup

1 tbsp honey
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Macdonald's Pure Maple Syrup
See all
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
1 tbsp water

For the margarita

3 oz blanco tequila
2 oz fresh lime juice (from about 2 limes)
1 oz fresh orange juice
Ingredient note
Freshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 2 3/4 teaspoons per serving, so it is likely fine.
1 cup ice cubes

For serving

coarse salt, for rimming (optional)
2 lime wedges, for garnish (optional)

Instructions

1
Combine the honey and water in a small saucepan over medium-low heat, stirring until the honey is fully dissolved, about 1–2 minutes. Remove from heat and let cool for 2 minutes before using.
2
If salting the rims, run a lime wedge around the edge of each glass, then press the rim into a shallow plate of coarse salt to coat.

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