AIP Margarita Mocktail

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Cinco De Mayo is tomorrow and I’ll bet there are at least a few Autoimmune Wellness fans that would love to enjoy a Friday evening celebrating with friends (even though it is a somewhat dubious holiday in the US). Whether or not it’s a legit holiday, we think any excuse to enjoy delicious food and drink with friends is not only good for the tummy, but healing for the soul. In that spirit, I worked on an AIP-version of the traditional Cinco De Mayo drink… margaritas! These are perfect for you if you are focused on healing and your non-AIP friends will love them just as much.

AIP Margarita Mocktail
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 cup filtered water
  • 1 cup coconut palm sugar
  • ½ cup lime juice (about 3 limes juiced)
  • ½ cup orange juice (about 1 orange juiced)
  • 1 cup citrus-flavored kombucha
  • 1 cup lime-flavored sparkling water (like La Croix)
  • 40 ice cubes
  • Course sea salt
  • Lime slices to garnish
Instructions
  1. Mix water, sugar, lime, and orange juice in a sauce pan. Bring to a boil and stir to completely dissolve sugar (should result in just over 2 cups of simple syrup).
  2. Place syrup mixture in refrigerator to cool completely.
  3. Mix kombucha and sparkling water together. Add 1 cup completely cooled syrup (the rest can be stored in a sealed jar in the refrigerator) and stir.
  4. Add mix with ice cubes to blender, adding more ice as you blend, until almost the consistency of a "slushy."
  5. Use lime garnish to wet rim of drinking glasses, turn upside down in salt to salt rim. Fill glasses and enjoy!

 

About Angie Alt

Angie Alt is part of the blogging duo behind Autoimmune Paleo. She helps others take charge of their health the same way she took charge of her own after suffering with Celiac and other autoimmune diseases; one creative, nutritious meal at a time. Her special focus is on mixing “data with soul” by looking at the honest heart of the autoimmune journey (which sometimes includes curse words). She’s also a world traveler who has been medically evacuated from two foreign countries. Strategizing worst-case scenarios is now something of a hobby. She is a Certified Health Coach through the Institute for Integrative Nutrition and author of The Alternative Autoimmune Cookbook: Eating for All Phases of the Paleo Autoimmune Protocol. You can also find her on Instagram.

3 comments

  • Renee Primich says

    This tasted delish! Only thing is the color of the drink was a dark brown (not the most appealing look!). I am thinking this was because of the coconut sugar… I am wondering why your mix looks different? Was the picture taken before the simple syrup was added? Thinking next time I make this I will sub agave to keep the color lemon/lime! Thanks for the recipe!

    • Adrienne says

      Sounds wonderful, but does it really need one CUP of coconut sugar? Perhaps you meant one TBSP instead? If so, that would account for the difference in color.

      • Angie Alt says

        Renee, the full cup helps make it into a simple syrup, which is more effective when making “pretend” cocktails to get the similar taste & consistency. I’m not sure why the color difference happened though.

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