Low FODMAP Sparkling Cranberry Ginger Spritzer
Tart cranberries, warming ginger, and a hit of fresh lime come together in a homemade syrup that makes this fizzy drink feel genuinely special — the kind of thing you'd pay too much for at a fancy brunch spot. The syrup simmers down in about ten minutes, turning a deep, jewel-toned red before you strain it smooth and chill it until it's ready to pour. Navigating flavored drinks and cocktail mixers can be tricky when you're watching your gut, since many store-bought options sneak in high-fructose corn syrup or other problematic sweeteners. Here, maple syrup is used in a portion that stays within safe limits, and every other ingredient — cranberries, ginger, sparkling water, lime — is naturally gentle on digestion. When you're ready to serve, it's as simple as pouring the chilled syrup over ice and topping with sparkling water for an instant, elegant spritzer. It makes four generous glasses, so it's just as at home on a holiday table as it is on a quiet weeknight. Garnish with a few cranberries or a lime slice and it looks like you really put in the effort — even though the hardest part was waiting for the syrup to cool.
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Learn more →Ingredients
4 servings
For the cranberry ginger syrup
- 1 cup fresh or frozen cranberries
Ingredient noteA serving of up to about 1/2 cup of cranberry 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 cranberry, please tap it and change its rating to Red.
- ½ cup water
- ¼ cup maple syrup
- 1 tbsp fresh ginger, peeled and thinly sliced
For the spritzer
- 3 cups sparkling water, chilled
- 1 tbsp fresh lime juice
For serving
- ice, for serving
- fresh cranberries or lime slices, for garnish (optional)Ingredient note
A serving of up to about 1/2 cup of cranberry 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 cranberry, please tap it and change its rating to Red.
Instructions
- 1
Combine the cranberries, water, maple syrup, and sliced ginger in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the liquid turns deep red, about 8–10 minutes.
- 2
Pour the mixture through a fine-mesh strainer into a heatproof bowl or measuring cup, pressing the solids firmly with the back of a spoon to extract as much liquid as possible. Discard the solids.
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