Tim Hortons Berry Apple Crisp Lemonade Refresher
This lemonade refresher is high, driven by concentrated lemon juice plus cranberry concentrate.
Fast food is cooked in batches and held warm rather than made when you order it, so it is rarely as fresh as something cooked at home. That matters here because histamine builds up as protein foods sit, which means the same item can affect you differently depending on how long it waited.
This is a fruit refresher with apple juice concentrate, cranberry juice concentrate, black carrot juice, concentrated lemon juice, and blueberry.
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Lemon juice pushes it high — Citrus like lemon is a classic histamine liberator, and the concentrated lemon juice in this version is what tips it into high territory.
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Cranberry adds to the picture — The cranberry juice concentrate lands moderate on its own, so between the lemon and the cranberry this drink runs higher than the non-lemonade refreshers.
The non-lemonade versions of this refresher skip the citrus and land lower.
This rating comes from Tim Hortons' own published ingredient statement, read on August 23, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →
Tim Hortons Berry Apple Crisp Lemonade Refresher and Tim Hortons are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.
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For educational purposes only. Not medical advice. Consult a healthcare professional for personal guidance.
References
- SIGHI Food Compatibility List — SIGHI (2026)
- Histamine and histamine intolerance — Maintz & Novak (2007)
- Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
- Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
- Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
- Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)