Wheat Free Turmeric-Cinnamon Berry Basil Spritzer
This vibrant spritzer is everything a warm-weather drink should be — jewel-toned, lightly fizzy, and layered with flavors that feel both refreshing and a little unexpected. Simmering mixed berries with honey, turmeric, cinnamon, and a pinch of black pepper creates a syrup that's deeply fragrant and naturally rich in color, with the pepper quietly boosting the turmeric's warmth. Fresh basil gets muddled right in the glass, releasing that herby, slightly sweet aroma that makes every sip feel a little more special. The whole thing comes together with sparkling water and a squeeze of lemon for a drink that's genuinely impressive without requiring any bartending skills. Every ingredient here is naturally free of wheat — no syrups with hidden additives, no mystery flavorings, just whole spices, fruit, and herbs you can feel good about. It works beautifully as a non-alcoholic option for gatherings, or honestly just as a Tuesday afternoon treat when you want something that feels a little elevated. Make the berry syrup ahead of time and keep it in the fridge so you can assemble glasses in minutes whenever the craving hits.
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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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