Low FODMAP Raspberry Lemon Lemonade
Bright, tangy, and flushed with a gorgeous deep-pink hue, this raspberry lemonade is the kind of drink that looks like it came from a fancy café but comes together in under 30 minutes. A homemade raspberry-maple syrup is the heart of the recipe — fresh raspberries are simmered down and strained until you're left with a silky, jewel-toned concentrate that's miles better than anything from a bottle. Maple syrup steps in as the sweetener, keeping things gut-friendly at a portion that stays within low FODMAP guidelines, while freshly squeezed lemon juice brings that essential pucker. Because every component is made from scratch, there's no guessing about hidden high-FODMAP ingredients like high-fructose corn syrup or fruit juice concentrates that sneak into store-bought versions. The recipe makes four servings, so it's perfect for a small gathering or a week of afternoon refreshment straight from the fridge. Garnish with lemon slices and a sprig of fresh mint if you want to make it feel a little extra special — because sometimes a beautiful glass of something cold is exactly what the day calls for.
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Learn more →Ingredients
4 servings
For the raspberry syrup
- 1 cup fresh raspberries
Ingredient noteA serving of up to about 1/3 cup of raspberries is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid raspberries, please tap it and change its rating to Red.
- ½ cup maple syrup
- ½ cup water
For the lemonade
- ¾ cup fresh lemon juice (from about 5–6 lemons)
- 3 cups cold water
For serving
- ice, for serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the raspberries, maple syrup, and 1/2 cup water in a small saucepan over medium heat. Cook, stirring occasionally and pressing the raspberries against the side of the pan with a spoon, until the berries have completely broken down and the syrup is a deep pink-red, about 6–8 minutes.
- 2
Pour the raspberry mixture through a fine-mesh strainer set over a bowl or measuring cup, pressing firmly on the solids to extract as much syrup as possible. Discard the solids. Let the syrup cool to room temperature, about 15 minutes.
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