Low Iodine Kiwi Lime Lemonade
This vibrant, fruit-forward drink is everything you want on a warm day — tart, a little tropical, and genuinely refreshing. Fresh kiwi is blended and strained into a silky base, then layered with bright lemon and lime juice for a citrus punch that feels both bold and balanced. Maple syrup stands in for refined sugar as the sweetener, which keeps things clean and naturally compliant without any specialty shopping. For anyone navigating iodine restrictions, this kind of recipe is a genuine win — no dairy, no seafood, no iodized salt, just whole fruit and sparkling water doing all the heavy lifting. The sparkling water finish gives it a fizzy, almost cocktail-like quality that makes it feel a little special even on a Tuesday. You can mix the base ahead and stash it in the fridge, then top with bubbles right before serving so it stays perfectly effervescent.
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Learn more →Ingredients
4 servings
For the simple syrup
- ¼ cup maple syrup
- ¼ cup water
For the kiwi base
- 4 ripe kiwis, peeled and roughly chopped
- ½ cup fresh lemon juice (from about 3–4 lemons)
- ¼ cup fresh lime juice (from about 2–3 limes)
- 1 cup cold water
To finish
- 2 cups sparkling water, chilled
For serving
- ice, for serving
- kiwi slices or lime wheels, for garnish (optional)
Instructions
- 1
Combine the maple syrup and 1/4 cup water in a small saucepan over medium heat, stirring until the syrup is fully dissolved, about 2 minutes. Remove from the heat and let cool for 10–15 minutes until no longer steaming.
- 2
Add the chopped kiwi to a blender or food processor and blend until smooth, about 30 seconds.
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