Low Iodine Turmeric-Cinnamon Berry Basil Spritzer
This vibrant, jewel-toned spritzer is the kind of drink that makes any afternoon feel like a special occasion. A homemade berry syrup — built from mixed berries, honey, turmeric, cinnamon, and a pinch of black pepper — gets strained until silky smooth, then layered over muddled fresh basil and sparkling water for something that tastes genuinely sophisticated. The warm spice notes from the turmeric and cinnamon play beautifully against the bright tartness of lemon juice and the herbal pop of basil, making every sip more interesting than the last. For anyone navigating iodine restrictions, this one is a natural fit: every ingredient here is a whole, unprocessed fruit, spice, or herb, with no dairy, no seafood derivatives, and no iodized salt anywhere in sight. Store-bought flavored drinks and sodas can be surprisingly tricky to vet, so having a stunning homemade option like this in your back pocket is genuinely useful. It comes together with simple pantry staples and a quick stovetop simmer, and the syrup can be made ahead so assembly is effortless when guests arrive. Refreshing, beautiful, and completely stress-free to serve.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!