Low FODMAP Pineapple Mint Lemonade
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Learn more →Ingredients
4 servings
For the honey-mint simple syrup
- ¼ cup honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ cup water
- ½ cup fresh mint leaves, loosely packed
For the lemonade
- 2 cups fresh pineapple chunks
Ingredient noteA serving of up to about 1 cup of pineapple is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid pineapple, please tap it and change its rating to Red.
- ½ cup fresh lemon juice (from about 4 lemons)
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
- 2 cups cold water
For serving
- ice, for serving
- fresh mint sprigs, for serving (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Combine the honey and 1/4 cup water in a small saucepan over medium heat, stirring until the honey fully dissolves, about 2 minutes. Remove from heat, add the mint leaves, and let steep for 10 minutes until fragrant. Strain through a fine-mesh strainer into a small bowl or measuring cup, pressing the leaves to extract as much liquid as possible; discard the solids.
- 2
Blend the fresh pineapple chunks in a blender until smooth, then strain through the fine-mesh strainer into the pitcher, pressing firmly to extract all the juice; discard the pulp.
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