Lupin Free Turmeric-Cinnamon Berry Basil Spritzer
This vibrant spritzer is the kind of drink that makes a regular 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 poured over muddled fresh basil and ice before sparkling water brings the whole thing to life. The turmeric and cinnamon give it a warm, slightly exotic depth that you'd never expect from a cold drink, while the berries keep it bright and fruity. Every single ingredient here is naturally free from lupin, so there's no label-scanning or second-guessing — just clean, whole-food components you can trust. Making the syrup from scratch also means you control exactly what goes in, which is a real advantage when store-bought flavored drinks and syrups can hide unexpected additives. It's elegant enough to serve at a dinner party but easy enough to throw together on a weeknight. Finish each glass with a basil leaf and a lemon slice and it looks almost too pretty to drink — almost.
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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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