Fody Cran-Raspberry Low FODMAP Mimosa

Looking for pretty and tasty sparkling low FODMAP drinks to celebrate with? Even if the celebration is TGIF? This Cran-Raspberry Low FODMAP Mimosa can be made in less than 5 minutes and will have your friends wondering when you became a professional bartender.

Alcohol is allowed on the low FODMAP diet, including sparkling wine, which is low FODMAP in amounts of 150 ml per serving, which is 5/8 cup or 5-ounces.

There are a few tips for success:

1. You have your choice of sparkling white wine: you can buy cava, prosecco or even a true champagne, but make sure it is “brut”, which means it is very dry. Also, in my opinion, you can save money by buying a lesser expensive cava or prosecco for this drink. If you were spending the big bucks on true champagne, you would want to enjoy it on its own without the extra ingredients.
2. Monash University has given the Green Light to small quantities of cranberry juice. I use a 100% cranberry juice, which is not sweetened. Depending on the cranberry juice that you use, the final flavor of the drink will be more or less sweet. Just make sure to read labels and steer clear of any cranberry juice that contains apple juice or high-fructose corns syrup as part of the ingredients. Regular corn syrup is low FODMAP, by the way.
3. When shopping for raspberries, make sure they are very firm and dry.
4. For the orange zest as shown in the images, we use a “channel zester”. It is a classic bar tool and not expensive and helps create the long strips of zest quickly and easily.

The recipe can be multiplied to make the number of drinks that you need.

Use tall, slender champagne flutes for this drink. I like to zest the orange right over the glass; this way any orange oils that spritz off of the orange (and contain tons of flavor) land in the glass. Long strips of orange zest can be placed partially in the glass and also hanging over the side. Add the cranberry juice to the glass, then slowly add the sparkling wine. Use a sharp paring knife to make a slender slit in the open end of the raspberry and perch it on the glass rim. Serve immediately.