Low FODMAP Cranberry Orange Lemonade
This vibrant, fizzy drink layers freshly squeezed lemon and orange juice with tart unsweetened cranberry juice for a flavor combination that feels both refreshing and a little fancy. The sweetener here is a quick maple simple syrup — just maple syrup and water stirred together over heat — which keeps things gut-friendly without reaching for high-fructose corn syrup or honey-based alternatives that can be problematic in larger amounts. Pure unsweetened cranberry juice (not cocktail) is the key ingredient to seek out, since cranberry cocktail blends often sneak in sweeteners or juice concentrates that don't play well with a low-FODMAP approach. Everything comes together in a single pitcher, so there's almost no effort involved beyond squeezing some citrus and letting the syrup cool. The chilled sparkling water goes in last with just a gentle stir, keeping that satisfying fizz intact all the way to the glass. Garnish with lemon slices and fresh mint if you want it to look as good as it tastes — this one is genuinely impressive enough to serve at a brunch or summer gathering without anyone suspecting it was built around a dietary need.
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Learn more →Ingredients
4 servings
For the maple simple syrup
- ½ cup maple syrup
- ½ cup water
For the lemonade
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- ½ cup unsweetened pure cranberry juice (not cocktail)
Ingredient noteA serving of up to about 1/2 cup of cranberry is low in FODMAPs. This recipe contains only about 1/8 cup per serving, making it likely Low FODMAP. If you prefer to always avoid cranberry, please tap it and change its rating to Red.
- ½ cup fresh orange juice (from about 2 medium oranges)
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 2 tablespoons per serving, so it is likely fine.
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the maple syrup and water in a small saucepan over medium heat, stirring until the syrup is fully dissolved, about 2–3 minutes. Remove from the heat and let cool for 15 minutes until no longer warm to the touch.
- 2
Juice the lemons and oranges through a citrus juicer, then strain through a fine-mesh strainer into a large pitcher to remove seeds and pulp.
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