Low FODMAP Blueberry Lemon Lemonade
This vibrant blueberry lemonade is the kind of drink that looks like it came from a fancy café but comes together in minutes with just a blender and a strainer. The deep purple color alone is enough to make everyone at the table ask what's in it. Managing a sensitive gut doesn't mean giving up on fruity, refreshing drinks — it just means being thoughtful about portions, and this recipe does that work for you. Blueberries are kept at exactly the threshold where they stay gut-friendly, and maple syrup steps in as the sweetener since it doesn't carry the fructose load that honey or agave would. Freshly squeezed lemon juice and zest give it a bright, zippy backbone that makes the whole glass feel alive. Straining out the blueberry solids keeps the texture silky smooth and the flavor clean. Serve it over ice with a sprig of mint and you've got a crowd-pleasing drink that serves four without a single compromise.
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Learn more →Ingredients
4 servings
- 1 cup fresh blueberries
- ½ cup fresh lemon juice (from about 4 lemons)
- 1 tbsp lemon zest (from about 2 lemons)
- ¼ cup maple syrup
- 3 cups cold water
- 2 cups ice cubes
For serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Add the blueberries, lemon juice, lemon zest, maple syrup, and 1 cup of the cold water to a blender. Blend on high until completely smooth, about 30–45 seconds.
- 2
Pour the blueberry mixture through a fine-mesh strainer set over a pitcher, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.
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