Nutmeg Free Turmeric-Cinnamon Cucumber Lemon Cooler
This chilled drink is bright, earthy, and genuinely refreshing — the kind of thing you'll want to make on repeat once the weather turns warm. Fresh cucumber juice forms the base, blended smooth and strained until it's clean and light, then layered with zingy lemon, golden turmeric, a whisper of cinnamon, and just enough honey to round everything out. A pinch of black pepper might seem unexpected, but it actually helps the turmeric absorb and gives the whole drink a subtle, pleasant warmth. Letting the spice mixture sit for a few minutes before serving is a small step that makes a real difference — the flavors bloom and come together beautifully. Topping each glass with sparkling water keeps it lively and effervescent right up until the last sip. For anyone navigating spice sensitivities, this recipe is naturally free of nutmeg and relies only on clearly labeled, easy-to-find pantry staples, so there's no guesswork involved. It's elegant enough to serve to guests but simple enough to throw together on a weeknight.
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!