When life gives you limes, we suggest you make a batch of these real food margaritas. (Trust us, you’ll be glad you did!)
Summertime and the sippin’ is easy…
OK, so it’s not quite summer, but it’s close enough when we’re talking about warm weather and summery sips in the sun. And with Cinco de Mayo just around the corner I just knew that I had to share this gem of a cocktail recipe.
You see, I’ve been making these real food margaritas (as I call them) for several years now. For as long as I’ve known my hubby – 17 years and counting – he’s loved a good margarita but couldn’t drink one without severe heartburn thanks to the sugary premixed mixers that you might normally associate margaritas with. So, as I do, when something doesn’t work I set out to fix it in my own way. And I think this is the loveliest and most refreshing (and for him, heartburn-free) of fixes!
Naturally sweet, of course.
If you think you can’t make a killer marg without bottled mixer then you haven’t had one of these real food margaritas. The freshly squeezed citrus juice, combined with a touch of honey and naturally sweet coconut water makes it easy on the tastebuds – just sweet enough without being overly sweet. I like to juice a fresh orange along with the limes, but grapefruit is also delicious (though more like a Paloma which isn’t a bad thing!).Your favorite summertime cocktail gets a healthy makeover in these Real Food Margaritas (read: bye-bye sugary mixers!) Click To Tweet
What’s better than a real food margarita on a warm, sunny day? A pitcher of real food margaritas with friends, of course. You an easily double or triple the amount of “mixer” for this recipe (lime juice, orange juice, honey, and coconut water), then add the tequila and sparkling water when it’s time to serve. The mixer can be made up to 4 days in advance and kept in the fridge until you’re ready to kick back and enjoy. You could even freeze it in ice cube trays if you want to be really on top of your impromptu entertaining game.
Salted rim for the win!
Fact: Up until about a year ago I always sipped my margs sans salted rim. I’m honestly not sure why, but when a friend called me on it I couldn’t offer any reasonable explanation, so I grabbed a wedge of lime, rubbed it along the rim of the glass, tipped the glass over onto a plate of coarse salt and…wow! Total game changer. The salt was the perfect compliment to the sweet-tart of the margarita and I was instantaneously converted. So unless there is a medical reason why you need to limit sodium in your diet (and chances are good that if you’re consuming a diet based on whole, unprocessed foods you’re probably not consuming all that much salt), then get yourself on Team Salty Rim – your tequila-loving tastebuds will approve.
The weekend is almost here.
OK, not really. It’s only Tuesday, BUT…it’s always #tacotuesday so why not treat yourself to a real food margarita? It’s the perfect pairing for tacos made with our Slow Cooker Beef Barbacoa or Slow Cooker Chicken Tacos, or maybe try these Vegan Roasted Cauliflower Sweet Potato Tacos, or this One-Dish Chicken Fajita Bake or a One-Pan Shrimp Fajita Bowl. Or maybe just enjoy a big bowl of blue corn tortillas chips and the best homemade guacamole with a side of good friends and ample sunshine.
- 1 lb. limes, juiced
- 1 medium orange, juiced
- 2 tsp. honey, optional (may substitute agave for a vegan-friendly option)
- 1 cup good-quality tequila
- 16 ounces unsweetened coconut water
- Sparkling water
- Optional, coarse salt for rim, lime wedges or slices for serving
- Juice the limes and orange into a pitcher or quart-size mason jar.
- Stir honey (or agave) into citrus juice, if using.
- Add tequila and coconut water Stir.
- Fill 4 glasses or pint-sized jars with ice and divide margarita mixture evenly between glasses (rimmed with salt, if desired).
- Top off each glass with sparkling water. Garnish with optional lime slices or wedges and serve.
To salt the rims of the glasses:
Place about ¼ cup coarse salt in a small dish. Rub a slice of lime along the rim of each glass then invert the glass into the dish of salt and gently twist the glass back and forth a few times to coat the rim with salt.
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- Serving Size: ¼ recipe (about 8 ounces)
- Calories: 200
- Fat: 0g
- Sodium: 21mg
- Carbohydrate: 17g
- (Fiber: 0g
- Sugar: 12g)
- Protein: 0g
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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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