Celery Free Turmeric-Cinnamon Berry Basil Spritzer
This vibrant, jewel-toned spritzer is the kind of drink that makes any occasion feel a little more special — whether it's a lazy weekend brunch or a backyard gathering on a hot afternoon. The homemade berry syrup is simmered low and slow with turmeric, cinnamon, and a pinch of black pepper, which gives it a warmly spiced depth that store-bought mixers simply can't match. Fresh basil gets muddled right in the glass, releasing its herby, slightly sweet aroma and turning each sip into something genuinely layered and interesting. The lemon juice brightens everything up, and the sparkling water keeps it light and refreshing without any heaviness. Since every ingredient here is naturally free of celery and celery derivatives — no hidden vegetable extracts, no store-bought syrups with mystery botanicals — you can sip without a second thought. It's also easy to scale up for a crowd by making a bigger batch of the syrup ahead of time and keeping it chilled until you're ready to assemble. Beautiful, bold, and completely fuss-free.
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Learn more →Ingredients
4 servings
For the berry syrup
- 1 cup mixed berries (fresh or frozen — blueberries, raspberries, or strawberries)
- ½ cup water
- 3 tbsp honey
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- ⅛ tsp ground black pepper
- 1 tbsp fresh lemon juice
For assembling
- 12 fresh basil leaves, plus more for garnish
- 2 cups ice
- 3 cups sparkling water, chilled
For serving
- lemon slices, for garnish (optional)
Instructions
- 1
Combine the berries, water, honey, turmeric, cinnamon, and black pepper in a small saucepan over medium heat. Stir to dissolve the honey, then cook, stirring occasionally and lightly pressing the berries against the pan, until the berries have broken down and the syrup is deep red-purple and slightly thickened, about 8–10 minutes.
- 2
Remove from heat and stir in the lemon juice. Pour the syrup through a fine-mesh strainer into a heatproof pitcher or measuring cup, pressing the solids to extract as much liquid as possible. Discard the solids. Let the syrup cool to room temperature, about 20 minutes, or speed it up by setting the pitcher in a bowl of ice water.
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