Low FODMAP Honey Blueberry Cream Soda
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Learn more →Ingredients
2 servings
For the blueberry honey syrup
- 1 cup fresh blueberries
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ cup water
For serving
- 2 tbsp heavy cream
Ingredient noteA serving of up to about 2 tablespoons of heavy cream is low in FODMAPs. This recipe contains only about 1 tablespoon per serving, making it likely fine for most people. If you prefer to always avoid heavy cream, please tap it and change its rating to Red.
- 1 ½ cups sparkling water, chilled
- ice cubes, as needed
Instructions
- 1
Combine the blueberries, honey, and water in a small saucepan over medium heat. Cook, stirring occasionally and pressing the berries gently with the back of a spoon, until the berries have burst and the liquid is deep purple and slightly thickened, about 8–10 minutes. Watch closely toward the end, as the syrup can catch on the bottom of the pan.
- 2
Pour the syrup through a fine-mesh strainer into a small bowl or measuring cup, pressing the solids firmly to extract all the liquid. Discard the berry solids. Let the syrup cool to room temperature, about 20 minutes, before using.
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