Eosinophilic Esophagitis Friendly Turmeric-Cinnamon Cucumber Lemon Cooler
Fresh cucumber blended smooth and strained into a clean, golden-tinted juice — this sparkling cooler is the kind of drink that feels both refreshing and a little special. The combination of turmeric, cinnamon, and a pinch of black pepper gives it a warm, aromatic depth that plays beautifully against the bright lemon and cool cucumber base. For anyone managing eosinophilic esophagitis, finding flavorful drinks that don't rely on common trigger ingredients can feel limiting, but this one keeps things simple and whole-food focused throughout. Every ingredient here is straightforward and easy to verify, which takes a lot of the guesswork out of sipping something that actually tastes exciting. Honey rounds out the tartness just enough, and the sparkling water finish makes it feel celebratory without any additives or mystery flavors to worry about. It comes together in minutes and looks gorgeous in the glass with a lemon slice and cucumber round on the rim.
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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.
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