Barley Free Turmeric-Cinnamon Cucumber Lemon Cooler
This vibrant chilled drink is everything a warm-weather refresher should be — cool, lightly spiced, and just a little bit unexpected. Fresh cucumber gets blended and strained into a clean, grassy juice that forms the base, then lemon juice, honey, turmeric, cinnamon, and a pinch of black pepper are whisked right in for a flavor combination that feels both soothing and bright. The sparkling water finish gives it a gentle fizz that makes the whole thing feel a little celebratory. Every single ingredient here is naturally free of grain-based additives, so there's no label-scanning or substitution stress — just straightforward, whole-food goodness in a glass. The five-minute bloom step is a small but smart move that lets the spices open up and fully integrate before you pour over ice. It's the kind of drink that looks impressive with the lemon and cucumber garnish but comes together with almost zero effort. Whether you're serving it at brunch or just treating yourself on a Tuesday afternoon, this cooler delivers serious flavor without any fuss.
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
2 servings
- 1 large english cucumber (about 12 oz), roughly chopped
- 3 tbsp fresh lemon juice (from about 1–2 lemons)
- 1 tsp ground turmeric
- ¼ tsp ground cinnamon
- ⅛ tsp ground black pepper
- 1 tbsp honey
- ¼ cup cold water
- 1 cup sparkling water, chilled
- 1 cup ice cubes
For serving
- 2 thin lemon slices, for serving (optional)
- 2 thin cucumber rounds, for serving (optional)
Instructions
- 1
Add the chopped cucumber and cold water to a blender. Blend on high until completely smooth, about 30–45 seconds.
- 2
Set a fine-mesh strainer over a pitcher or large measuring cup. Pour the blended cucumber through the strainer, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids. You should have about 3/4 to 1 cup of cucumber juice.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!