Virgin Margarita

A low FODMAP virgin margarita of fresh lime juice, maple syrup, and sparkling water with a kosher salt rim.

Prep 5 min

Cook 1 min

Serves 1

Gluten-freeDairy-freeVegan

Ingredients

• Kosher salt, for the rim
• 1 lime wedge, for wetting the rim
• 3/4 ounce (20 ml) fresh lime juice (from about 1 lime)
• 1 to 2 teaspoons pure maple syrup, to taste
• Ice cubes
• 4 ounces (120 ml) plain sparkling water or club soda
• Lime wheel, for garnish

Instructions

Rim the glass

1. Pour a thin layer of kosher salt onto a small plate.
2. Run a lime wedge around the outer rim of a rocks glass or margarita glass to moisten it.
3. Press the rim into the salt and rotate so it coats evenly. Tap off the excess.

Build

1. Fill the rimmed glass with ice.
2. Add the fresh lime juice and 1 teaspoon of maple syrup. Stir for 10 to 15 seconds to combine and chill.
3. Taste and add another teaspoon of maple syrup if you want it sweeter.

Finish

1. Top with plain sparkling water and give it one gentle stir from the bottom so the fizz stays lively.
2. Garnish with a lime wheel on the rim. Serve cold.

Tips & Substitutions

• Batch for a crowd. Shake the lime juice, maple syrup, and a pinch of salt together in a pitcher, and top each glass with sparkling water over ice at serving time. Rim the glasses right before pouring so the salt stays dry.
• Frozen variation. Blend 3/4 ounce of lime juice, 1 to 2 teaspoons of maple syrup, a pinch of salt, and 1 cup of ice until slushy, then pour into a salt-rimmed glass.
• If some people want tequila. Add 1.5 ounces of blanco tequila before the ice for a simple lime-and-maple tequila drink (a classic margarita also has orange liqueur).
• Orange aroma without juice. Rub a strip of orange zest around the rim for orange flavor; stick with lime juice to keep the intended taste.
• Still water works too. Use still water if you prefer less fizz. Keep the lime juice at 3/4 ounce (20 ml) per glass: that is its low FODMAP serve, so add tartness with a lime wheel or zest instead of more juice.
• Use a shaker for extra dilution. Shake the lime juice, maple syrup, and ice for 10 seconds, strain over fresh ice, then top with sparkling water.

Why This Works

Lime juice carries the drink. Fresh lime juice gives the sharp citrus a margarita needs, and 3/4 ounce (20 ml) per glass is its low FODMAP serve, so the drink is stretched with sparkling water instead of more juice.

Maple syrup replaces triple sec and agave. Agave is high FODMAP at the amount a margarita uses, and pure maple syrup is low FODMAP at 2 to 3 teaspoons.

Salt rim. Kosher salt contains no FODMAP carbohydrates, so the rim adds contrast only.

Plain sparkling water, no bottled mix. Plain carbonated water has no added sweeteners, while flavored waters and bottled margarita mixes often add high-fructose corn syrup, apple juice, or inulin, so check any label.

Storage

Make it to order. The lime juice and maple syrup base can be stirred together and held in the fridge for up to 24 hours; give it a fresh stir and a pinch of salt before building. Add the sparkling water and ice at serve time so the drink stays cold and carbonated. Rim the glass right before pouring so the salt stays crisp and dry.