Yeast Free Chilled Turmeric Ginger Sparkling Cooler
This golden, fizzy cooler is everything you want in a refreshing drink — bright, a little spicy, and deeply satisfying without a drop of alcohol or anything fermented. The turmeric-ginger syrup is the real star here, simmered low and slow with maple syrup and a pinch of black pepper until it turns fragrant and richly colored. That touch of black pepper isn't just for flavor — it helps the turmeric do its thing, and the combination smells absolutely incredible as it steeps. Fresh lemon juice cuts through the sweetness and gives the whole drink a lively, citrusy backbone that makes it feel like something you'd order at a fancy café. Because everything in this recipe is made from scratch with whole, simple ingredients, you never have to second-guess what's in your glass — no hidden additives, no fermented ingredients, nothing that doesn't belong. Topped with chilled sparkling water and served over ice with a sprig of mint, it's as pretty as it is delicious. Make the syrup ahead, keep it in the fridge, and you're just a pour away from the most refreshing glass of the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the turmeric-ginger syrup
- 1 cup water
- ½ cup maple syrup
- 2 tbsp fresh ginger, peeled and thinly sliced
- 1 tsp ground turmeric
- ¼ tsp black pepper, freshly ground
For the cooler
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 3 cups sparkling water, chilled
- 2 cups ice cubes
For serving
- lemon slices, for serving (optional)
- fresh mint sprigs, for serving (optional)
Instructions
- 1
Combine the water, maple syrup, sliced ginger, ground turmeric, and black pepper in a small saucepan over medium heat. Stir to dissolve the syrup, then bring to a gentle simmer and cook for 5 minutes, until the syrup is fragrant and lightly deepened in color.
- 2
Remove the saucepan from the heat and let the syrup steep for 10 minutes, then pour it through a fine-mesh strainer into a heatproof pitcher or jar, pressing the ginger slices to extract their liquid. Discard the solids.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!