Emulsifier 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 fancy without any real effort. Fresh cucumber juice forms the base, blended smooth and strained so you get a clean, silky liquid that pairs beautifully with bright lemon, earthy turmeric, and a whisper of cinnamon. A pinch of black pepper helps the turmeric do its thing, while a spoonful of honey rounds out the tartness without tipping into sweetness overload. For anyone navigating emulsifier-free eating, packaged drinks and flavored waters can be a minefield of additives and stabilizers hiding in plain sight on the label. This cooler sidesteps all of that entirely — every single ingredient is a whole food or simple pantry staple, nothing processed, nothing with a chemical-sounding suffix. You blend, strain, stir, and pour, and that's genuinely it. Topped off with sparkling water and served over ice, it has a festive, almost cocktail-like feel that makes it just as welcome at a dinner party as it is on a Tuesday afternoon.
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!