Low FODMAP Turmeric-Cinnamon Berry Basil Spritzer
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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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than 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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