This IBS-friendly lemonade is crisp, cool, and just the right mix of tart and sweet. It uses fresh lemon juice and a simple homemade syrup—no artificial flavors, no high FODMAP additives. Great for summer, brunches, or when you need a safe, soothing drink that won’t upset your stomach.

Ingredients Needed:

1.75 cups granulated sugar: adds balanced sweetness.
8 cups water (divided): hydrates and dilutes the citrus.
1.5 cups fresh lemon juice: tangy and FODMAP-safe.

How to Make Low FODMAP Lemonade:

Make the Simple Syrup:
In a small saucepan, combine sugar with 1 cup of water. Stir constantly and bring to a boil. Remove from heat and let cool for about 30 minutes.

Mix the Lemonade:
In a large pitcher, add fresh lemon juice. Stir in the cooled syrup and remaining 7 cups of water. Mix well.

Chill and Serve:
Refrigerate until cold. Serve over ice if desired.

Recipe Tips:

Use fresh-squeezed lemons for best flavor.
Let the syrup cool completely before mixing to avoid bitterness.
Add mint or cucumber slices for a FODMAP-safe twist.
Stir before serving if any settling occurs.

How to Store & Reheat:

Room Temperature: Not recommended—store chilled.
Fridge: Keeps well in the fridge for up to 5 days.
Freezer: Freeze in ice cube trays for instant lemonade or slushies.

Nutrition Facts (Per Serving – approx. 1 cup):

Calories: 76
Sodium: 2 mg
Protein: 0 g
Fat: 0 g
Carbs: 20 g
Fibre: 0 g
Sugar: 19 g

FAQs:

Is lemonade Low FODMAP?
Yes, when made with fresh lemon juice and moderate sugar, lemonade is safe in 1-cup servings.

Can I use bottled lemon juice?
Only if it contains 100% lemon juice with no added fructose or preservatives.

How much sugar is okay on a Low FODMAP diet?
Up to 1.5 tablespoons per serving is typically tolerated—this recipe stays within that.

Can I add honey instead of sugar?
No, honey is high FODMAP. Stick to sugar or use maple syrup in moderation.

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