Low FODMAP Sparkling Raspberry Lemon Spritzer
This blush-pink spritzer is the kind of drink that looks like it came from a fancy brunch spot but comes together in under 20 minutes with a handful of simple ingredients. A quick stovetop raspberry syrup — made by simmering fresh raspberries with maple syrup and water, then straining out the solids — gives you a jewel-toned, fruit-forward base that's both vibrant and naturally sweetened. Fresh lemon juice cuts right through the sweetness, and chilled sparkling water brings the whole thing to life with a satisfying fizz. Each serving uses a carefully portioned amount of raspberries and maple syrup, keeping everything well within the thresholds that make this drink genuinely gut-friendly. Fruity drinks can be a minefield when you're navigating digestive sensitivities — hidden high-fructose sweeteners, concentrated fruit juices, and mystery syrups are everywhere — so having a homemade version you can trust is a real win. Serve it over ice with a lemon slice and a sprig of fresh mint for a drink that feels celebratory without any of the stress. It makes four generous glasses, so it's just as at home at a weekend gathering as it is on a quiet afternoon.
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 raspberry syrup
- ¼ cup maple syrup
- ¼ cup water
- 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.
For the spritzer
- ½ cup fresh lemon juice (from about 4 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice
For serving
- 4 lemon 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 dissolves, about 1 minute. Add the raspberries and cook, pressing them gently with the back of a spoon, until the berries have broken down and the syrup is deep red, about 3–4 minutes.
- 2
Pour the raspberry mixture through a fine-mesh strainer set over a small bowl or measuring cup, pressing the solids firmly with a spoon to extract as much liquid as possible. Discard the solids. Let the raspberry syrup cool to room temperature, about 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!