Low FODMAP Sparkling Blueberry Lemon Spritz
This sparkling blueberry lemon spritz is the kind of drink that looks like it came from a fancy brunch menu but comes together in under 30 minutes on your stovetop. Fresh or frozen blueberries are simmered down with maple syrup and lemon zest into a gorgeous deep-purple syrup, then strained smooth and brightened with fresh lemon juice before meeting a generous pour of chilled sparkling water. The result is fruity, tangy, and just sweet enough — genuinely refreshing without being cloying. Navigating fizzy drinks and flavored syrups can be tricky when you're watching your gut, since so many store-bought options sneak in high-fructose corn syrup, honey, or fruit concentrates that can cause real trouble. This recipe keeps things clean and controlled: blueberries are portioned to one-quarter cup per serving, which sits right at the Monash-tested threshold, and maple syrup is used at a level well within the safe range. Every ingredient earns its place, and nothing is left to guesswork. It serves four, so it's just as easy to make for a crowd as it is to sip solo on a quiet afternoon. Garnish with a lemon slice and a sprig of mint for a little extra flair that makes it feel genuinely special.
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 blueberry-lemon syrup
- 1 cup fresh or frozen blueberries
- ½ cup water
- 4 tbsp maple syrup
- 1 tsp lemon zest (from about 1 lemon)
For the spritz
- ¼ cup fresh lemon juice (from about 2 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 lemon slices, for garnish (optional)
- 4 small fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the blueberries, water, maple syrup, and lemon zest in a small saucepan over medium heat. Cook, stirring occasionally, until the blueberries burst and the liquid turns deep purple, about 6–8 minutes.
- 2
Remove the pan from the heat and press the mixture through a fine-mesh strainer into a pitcher or large measuring cup, pressing the solids firmly with the back of a spoon to extract as much syrup as possible. Discard the solids.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!