Bright, tangy, and flushed with the color of fresh raspberries, this homemade lemonade is the kind of drink that makes a warm afternoon feel like a genuine occasion. The raspberry syrup is made by simmering fresh berries with maple syrup and water, then straining out every last seed so you're left with a smooth, jewel-toned concentrate that blends beautifully with freshly squeezed lemon juice. Portion sizes here are thoughtfully calibrated — raspberries are kept to about a quarter cup per serving and maple syrup to two tablespoons, which keeps everything comfortably within low FODMAP tolerances without sacrificing any of that fruity depth. Store-bought flavored lemonades and fruit drinks can be a minefield of high-fructose corn syrup, honey, or concentrated fruit juices that can quietly cause problems, so making your own from scratch puts you fully in control. The whole thing comes together in one small saucepan and a pitcher, with no special equipment beyond a fine-mesh strainer. Serve it over ice with a lemon slice and a sprig of fresh mint for a presentation that looks far more impressive than the effort involved. This makes four generous glasses, so it's just as at home on a weekday lunch table as it is at a backyard gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
A serving of up to about 1/3 cup of raspberries is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
Combine the raspberries, maple syrup, and 1/2 cup water in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down completely and the mixture is bubbling and slightly thickened, about 4–5 minutes.
Pour the raspberry mixture through a fine-mesh strainer set over a bowl or measuring cup, pressing firmly on the solids with the back of a spoon to extract as much liquid as possible. Discard the seeds and pulp. Let the raspberry syrup cool for 15 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
