Low FODMAP Orange Cinnamon Lemonade
Bright, citrusy, and just a little unexpected, this slushy drink layers freshly squeezed lemon and orange juice with a warm cinnamon-maple syrup that you simmer right on the stovetop. The result is something between a classic lemonade and a frozen citrus cocktail — frothy, fragrant, and genuinely refreshing. Managing a low-FODMAP lifestyle can make sweetened drinks tricky, since many commercial lemonades and flavored syrups rely on high-fructose corn syrup or honey, both of which are off the table. Here, maple syrup does the sweetening at a carefully portioned two tablespoons per serving, keeping things gut-friendly without sacrificing any of that rich, caramel-like depth. Everything gets blended with ice until slushy and smooth, then strained for a clean, polished pour — no gritty pulp, no mystery ingredients. It serves four, so it's just as at home at a weekend brunch as it is on a quiet afternoon when you want something a little more special than plain water. Garnish with a citrus slice and it looks like something you'd pay twelve dollars for at a café.
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 →Ingredients
4 servings
For the cinnamon-maple syrup
- ½ cup maple syrup
- ½ cup water
- 2 cinnamon sticks
For the lemonade
- 1 cup fresh lemon juice (from about 6–7 lemons)
- 1 cup fresh orange juice (from about 3 medium oranges)
Ingredient noteFreshly squeezed orange juice is low in FODMAPs in modest amounts, and this recipe works out to about 1/4 cup per serving, so it is likely fine.
- 2 cups cold water
- 2 cups ice cubes
For serving
- lemon or orange slices, for serving (optional)
Instructions
- 1
Combine the maple syrup, 1/2 cup water, and cinnamon sticks in a small saucepan over medium heat, stirring until the syrup is fully dissolved. Bring to a gentle simmer and cook for 3–4 minutes, until the mixture is fragrant and lightly infused with cinnamon. Remove from heat and let the syrup cool for 15 minutes, then discard the cinnamon sticks.
- 2
Add the cooled cinnamon-maple syrup, lemon juice, orange juice, cold water, and ice cubes to a blender. Blend on high for 20–30 seconds, until the ice is fully crushed and the drink is uniformly slushy and frothy.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!