Low Carb Blackberry Margarita
3.5g
Net Carbs
0.5g
Protein
0.1g
Fat
1.3g
Fiber
114
Calories
Cooking tip: Homemade low carb blackberry simple syrup gives this margarita beautiful color and an eminently drinkable flavor. Pureeing the blackberries and water, then straining the simple syrup before using it limits the number of seeds in the final cocktail, while leaving all the flavor of fresh summer blackberries.
Ingredients:
For blackberry simple syrup
- 1/3 cup (48g) fresh blackberries
- 1/3 cup water
- 1/4 cup erythritol-stevia no sugar sweetener
For margarita
- 2 teaspoons coarse salt
- 4 cups ice
- 6 ounces silver tequila
- 4 ounces fresh lime juice
- 1 teaspoon orange bitters
- 8 ounces orange sparkling water
- 8 fresh blackberries (47g), for garnish
Directions:
- Make blackberry simple syrup. In a blender, puree blackberries and water until smooth.
- In a small saucepan, combine blackberry puree and sweetener, stirring over medium heat until sweetener is dissolved and combination is simmering, about 5 minutes.
- Remove from heat and allow to cool for 10 minutes, then strain through a fine mesh strainer into a clean glass container, discarding solids. You should have about 1/2 cup blackberry simple syrup. Use as is or cover and refrigerate up to 3 days until needed.
- Rim each 6-8 ounce glass with salt by pressing a spent lime wedge around the rim, then dip onto a plate of coarse salt.
- For each margarita, place 1/2 cup ice in a cocktail shaker. Add 1 1/2 fluid ounces silver tequila, 1 ounce blackberry simple syrup, 1 ounce fresh lime juice, and 1/4 teaspoon orange bitters. Cover and shake until the exterior is frosty, about 20 seconds. Strain into a prepared glass, and top with 2 ounces orange sparkling water. Add ice and garnish with fresh blackberries if desired. One cocktail as described is one serving.
