Low FODMAP Mint Lemonade

Ingredients

MAKE GLUTEN FREE

Makes 16 servings

Mint Lemonade

315   white sugar
1625   water
500   lemon juice*
1   fresh mint

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • medium saucepan

Low FODMAP Mint Lemonade

Last updated Apr 8th, 2019

PREP IN 20 MIN
SERVES 16

BY Alana Scott
DIETITIAN REVIEWED BY Kate Watson (RD)
FEATURED IN Drinks, Vegetarian Options

Summer has definitely arrived in New Zealand and the heat is leaving everyone just a little bit parched! Low FODMAP mint lemonade is a refreshing summer drink, and a great treat to help you recover from the heat. Prep time for this recipe does not include chilling time for the lemonade.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

SERVES 16

Mint Lemonade

315   white sugar
1625   water
500   lemon juice*
1   fresh mint

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • medium saucepan

Nutrition per serve

    | |
Calories 84
Fat 0.1g
Saturates 0g
Protein 0.1g
Carbs 22g
Sugars 20.4g
Fibre 0.2g
Salt 0g
Iron 0.1mg
Calcium 14.1mg
Calories 84
Fat 0.1g
Saturates 0g
Protein 0.1g
Carbs 22g
Sugars 20.4g
Fibre 0.2g
Salt 0g
Iron 0.1mg
Calcium 14.1mg
Calories 84
Fat 0.1g
Saturates 0g
Protein 0.1g
Carbs 22g
Sugars 20.4g
Fibre 0.2g
Salt 0g
Iron 0.1mg
Calcium 14.1mg
    | | |
  1. First you need to make a simple sugar syrup. Place 1 & 1/2 cups of white sugar and 1 & 1/2 cups of water into a medium sauce pan over medium heat, and bring to the boil. Stir the mixture until the sugar completely dissolves. Allow the mixture to cool (to speed this process up you can put it in the freezer for 10 to 15 minutes).
  2. Juice the lemons. Place the two cups of lemon juice into a large pitcher or bowl. Add the remaining five cups of cold water. Then add 1 cup of simple sugar syrup. If the mixture is too sour you can add some more sugar syrup (you should have half a cup spare). If the mixture is too strong add move water.
  3. Roughly chop the mint leaves and stir into the lemonade mixture.
  4. Refrigerate the mint lemonade for 1 hour (or until cold). Also prepare your ice cubes (you'll need plenty).
  5. Fill your glasses with ice and then pour in the mint lemonade. Enjoy!.
  6. Store spare lemonade in the fridge for up to 1 week.

Buying Tips

Make your lemon juice and lemon zest from fresh lemon.

Gluten Free Tips

There are no gluten free tips for this recipe.

Dairy Free Tips

There are no dairy free tips for this recipe.

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Author: Alana Scott

In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More

Professional Reviewer: Kate Watson (RD)

Kate Watson is a FODMAP trained registered dietitian in the USA. She is the former co-founder and president of Nicer Foods, the first company in the US dedicated to making pre-made FODMAP friendly foods. Kate struggled with IBS for two decades until sh... Read More