Low FODMAP Sparkling Orange Vanilla Spritzer
Bright, citrusy, and lightly sweet with a warm vanilla undertone, this sparkling spritzer is the kind of drink that feels fancy without requiring any real effort. It comes together in about 20 minutes and serves four, making it a great option for a weekend brunch, a dinner party, or just a refreshing afternoon treat. Managing a sensitive gut often means scanning every drink menu with suspicion, but this one is built from the ground up with portion sizes that stay within safe thresholds — freshly squeezed orange juice kept to a quarter cup per serving and maple syrup measured carefully so the sweetness lands without the digestive drama. The homemade vanilla syrup is a small but brilliant touch: just maple syrup, water, and pure vanilla extract simmered together until slightly thickened, then stirred into the orange juice base before the sparkling water goes in. Pouring the fizz in last and stirring just once keeps every glass beautifully bubbly. A thin orange slice and a sprig of fresh mint make it look like something you'd pay twelve dollars for at a rooftop bar.
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Learn more →Ingredients
4 servings
For the vanilla syrup
- ½ cup maple syrup
- ½ cup water
- 1 tsp pure vanilla extract
For the spritzer
- 1 cup freshly squeezed orange juice (from about 3 medium oranges), strained
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.
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- 4 thin orange slices, for garnish (optional)
- 4 fresh mint sprigs, for garnish (optional)
Instructions
- 1
Combine the maple syrup and water in a small saucepan over medium heat, stirring until the maple syrup fully dissolves, about 2 minutes. Bring to a gentle simmer, then reduce the heat to low and cook for 3 minutes, until the syrup is slightly thickened and coats the back of a spoon.
- 2
Remove the saucepan from the heat and stir in the vanilla extract. Let the syrup cool to room temperature, about 15 minutes.
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