Cinnamon Free Garden Lemon Ginger Cooler
This bright, garden-fresh drink is exactly what a hot afternoon calls for — tart lemon, cooling cucumber, fragrant mint, and a gentle kick of ginger all coming together in one beautifully refreshing glass. The sweetness comes from a quick maple syrup and ginger simple syrup that you make right on the stovetop, which means no refined sugar and no mystery additives hiding in a store-bought mix. Steeping the ginger slices and then pressing them through a strainer pulls out every bit of that warm, spicy depth before it ever hits the pitcher. Muddling the cucumber and mint just enough to coax out their aroma — without bruising them into bitterness — is a small step that makes a genuinely noticeable difference. For anyone navigating a cinnamon sensitivity, this recipe is a natural fit: every single ingredient is straightforward and easy to verify, with no spice blends or flavored syrups that might sneak in unwanted additions. The sparkling water finish gives it a festive, almost cocktail-like lift that makes it feel special enough for guests but easy enough to throw together on a weeknight. Serve it over plenty of ice with a lemon slice and a sprig of mint, and it looks as good as it tastes.
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 ginger simple syrup
- ½ cup water
- ½ cup maple syrup
- 2 tbsp fresh ginger, peeled and thinly sliced
For the cooler
- ¾ cup fresh lemon juice (from about 4–5 lemons)
- ½ medium english cucumber, thinly sliced
- ¼ cup fresh mint leaves, lightly packed
- 2 cups cold water
- 2 cups sparkling water, chilled
For serving
- 2 cups ice cubes
- 4 lemon slices (optional)
- 4 fresh mint sprigs (optional)
Instructions
- 1
Combine the 1/2 cup water, maple syrup, and sliced ginger in a small saucepan over medium heat, stirring until the maple syrup dissolves. Bring to a gentle simmer and cook for 3 minutes, until the syrup is fragrant and the ginger has softened slightly.
- 2
Remove the saucepan from the heat and let the ginger syrup steep for 15 minutes, until the ginger flavor is pronounced. Strain through a fine-mesh strainer into a small bowl or measuring cup, pressing the ginger slices to extract as much liquid as possible; discard the solids.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!