Low FODMAP Garden Strawberry Lime Cooler
This refreshing sparkling drink is exactly what a warm afternoon calls for — bright, fruity, and just tart enough to keep you reaching for another sip. Fresh strawberries are simmered with maple syrup, water, and lime zest into a gorgeous deep-pink syrup, then strained smooth and combined with freshly squeezed lime juice before being topped off with chilled sparkling water. The result is something that looks and tastes like it came from a fancy café, but comes together in under 30 minutes right in your own kitchen. Gut-friendly drinking can feel limiting when it comes to flavored beverages, since so many store-bought options sneak in high-fructose sweeteners or fruit concentrates that can cause real trouble — this one keeps every ingredient clean and portion-controlled. The maple syrup and strawberries are both used in amounts that sit comfortably within tested thresholds, so you can enjoy a full glass without second-guessing yourself. It serves four, making it a great option for hosting or just keeping a pitcher in the fridge for the week. Finish each glass with a sprig of fresh mint and a lime wheel for a presentation that's genuinely impressive with almost zero extra effort.
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Learn more →Ingredients
4 servings
For the strawberry-lime syrup
- ¼ cup maple syrup
- ¼ cup water
- 1 ½ cups fresh strawberries, hulled and halved
Ingredient noteA serving of up to about 5 strawberries is low in FODMAPs. This recipe contains only about 1/3 cup of strawberries per serving, making it likely Low FODMAP. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- 1 tbsp lime zest (from about 2 limes)
For the cooler
- ½ cup fresh lime juice (from about 4 limes)
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 fresh mint sprigs (optional)
- 4 lime wheels or wedges (optional)
Instructions
- 1
Combine the maple syrup, water, strawberries, and lime zest in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries soften and begin to break down and the syrup turns a deep pink, about 4–5 minutes.
- 2
Remove the saucepan from the heat and let the mixture cool for 15 minutes. Pour through a fine-mesh strainer into a pitcher, pressing the solids firmly with the back of a spoon to extract as much liquid as possible. Discard the solids.
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