Capsaicin Free Turmeric-Cinnamon Cucumber Lemon Cooler
This golden, effervescent cooler is everything you want in a warm-weather drink — refreshing, a little earthy, and just bright enough from fresh lemon juice to feel genuinely alive in the glass. Fresh cucumber gets blended and strained into a clean, silky juice that forms the base, then turmeric, cinnamon, and a touch of black pepper are whisked in with honey until the spices bloom and the flavors settle into something surprisingly sophisticated. The sparkling water finish gives it a gentle fizz that makes it feel like a proper craft beverage rather than a simple blended drink. For anyone avoiding hot peppers and capsaicin, finding a flavorful, spiced drink that still delivers complexity without any heat can feel like a tall order — this one solves that completely. The warmth here comes entirely from aromatic spices, so you get depth and interest without a single drop of anything fiery. It comes together quickly with just a blender, a strainer, and a whisk, making it an easy choice for a weekday afternoon or a relaxed weekend brunch spread. Garnish with a curl of lemon and a cucumber round and it looks as good as it tastes.
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!