Crushed mint leaves and fresh lemon juice turn into Low FODMAP Mint Lemonade, a light and cooling drink.
A cold glass of lemonade with a hint of mint is hard to beat when you want something light and refreshing. This low FODMAP version keeps things simple with fresh lemon juice and a gentle mint flavour.
I don’t think there is anything better than a cold lemonade on a hot day to cool you down, is there?
I love homemade drinks because you know exactly what goes into them, and you can control the amount of sugar you use. That’s why this lemonade is light, tangy, and easy to digest, as it’s made with freshly squeezed lemon juice, sugar, and a hint of mint.
This is a very easy recipe. The only trick to making the perfect lemonade is preparing a simple syrup with water and sugar, so the sugar dissolves completely before you mix in the remaining ingredients.
This recipe is low FODMAP when served as one portion, so if you’re following a low FODMAP diet, make sure to stick to it.
Why We Love This Homemade Lemonade with Mint
- Gives a more natural taste compared to bottled drinks, without extra additives.
- Looks bright and inviting in a glass, especially with mint leaves and a slice of lemon on top.
- Easy to serve in larger batches, making it useful when you have people over for casual gatherings.
Key Ingredients for Low FODMAP Mint Lemonade
Fresh Lemon Juice
Fresh lemon juice gives the drink its bright, tangy flavour and keeps it crisp. Choose lemons that feel heavy for their size, as they tend to have more juice and a fuller taste.
Sugar
Sugar rounds out the acidity and gives a smooth sweetness. White granulated sugar works well because it dissolves cleanly and keeps the flavour neutral.
Fresh Mint Leaves
Adds a gentle cooling note that develops as the drink chills. Spearmint is a good option for a softer, more balanced flavour.
Find the complete list with measurements in the recipe card below.
How to Make Low FODMAP Mint Lemonade
Step 1: Put the sugar and ¾ cup of water in a medium pot and cook over medium heat until the sugar dissolves completely. Remove from the heat and let the simple syrup cool completely.
Step 2: When the syrup is cold, mix it with the remaining water, lemon juice, and mint leaves. Refrigerate until well chilled.
Step 3: Serve the mint lemonade cold and add ice, if desired.
Frequently Asked Questions
Start by adding slightly less syrup than the recipe calls for, then taste once everything is combined. You can add more gradually depending on how sharp your lemons are.
You can, but fresh lemon juice gives a brighter and more natural flavour. If using bottled juice, taste the lemonade after mixing and adjust the sweetness if needed.
You can add small amounts of low FODMAP fruits like strawberries, blueberries, kiwi, or pineapple. Blend or mash them, then strain before mixing into the lemonade to keep the flavour smooth and well combined.
Yes, you can use stevia or monk fruit extract instead of sugar. Since they dissolve easily, skip the syrup and add them directly to the lemon juice and water. If using liquid stevia, add it drop by drop and taste as you go.
Extra Help from the Kitchen
Use Room Temperature Lemons – Bringing lemons to room temperature before juicing helps release more juice and makes squeezing easier.
Roll Before Juicing – Gently rolling lemons on the counter with your palm loosens the fibres inside and increases juice yield.
Strain the Lemon Juice – Passing the juice through a fine sieve removes pulp and seeds, giving a smoother texture in the final drink.
Adjust After Chilling – Flavour changes once cold, so taste again after refrigeration and adjust sweetness if needed.
Balance Sweetness Gradually – Start with slightly less syrup, then adjust after mixing to match the sharpness of your lemons.
Variations and Twists
Strawberry Mint Lemonade – Crush or blend 80 g – ½ cup strawberries, then strain and stir into the lemonade after it has been mixed and chilled to add a soft sweetness and a light berry flavour.
Blueberry Mint Lemonade – Add 80 g – ½ cup blueberries while making the syrup so they soften and release their juices, then strain before mixing to give the drink a deeper colour and a fuller berry taste.
Ginger Mint Lemonade – Simmer 10 g – 1 tablespoon sliced fresh ginger with the sugar and water, then strain before combining to add a gentle warmth and slight spice.
Kiwi Mint Lemonade – Mash or blend 75 g – ½ cup peeled kiwi, then strain and stir into the lemonade once chilled to bring a sharper, slightly tangy fruit note.
Pineapple Mint Lemonade – Finely crush or blend 100 g – ⅔ cup fresh pineapple, strain, and mix it in after the lemonade has cooled to add a sweeter, tropical flavour.
Storage and Shelf Life
Store the lemonade in a sealed glass jug or bottle in the refrigerator for up to 3 to 5 days. Keep it chilled and avoid leaving it at room temperature for more than 2 hours.
If storing longer, remove the mint after a few hours to prevent a stronger, slightly bitter flavour. Lemonade can be frozen for up to 2 to 3 months, though the texture and flavour may change slightly after thawing. Defrost in the refrigerator and stir well before serving.
More Homemade Drinks You’ll Enjoy
- Low FODMAP Pineapple Mint Agua Fresca
- Iced Matcha Latte
- Cilantro Jalapeno Limeade
- Homemade Crema di Limoncello
Low FODMAP Mint Lemonade Recipe
Ingredients
- 160 g – ¾ cup + 1 tbsp sugar
- 830 ml – 3 ½ cups water – divided
- 250 ml – 1 cup freshly squeezed lemon juice
- 1 handful mint leaves – chopped
- ice cubes – optional, to serve
Instructions
- Put the sugar and ¾ cup of water in a medium pot and cook over medium heat until the sugar dissolves completely. Remove from the heat and let the simple syrup cool completely.
- When the syrup is cold, mix it with the remaining water, lemon juice, and mint leaves. Refrigerate until well chilled.
- Serve the mint lemonade cold and add ice, if desired.
Notes
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