Eosinophilic Esophagitis Friendly Turmeric-Cinnamon Grapefruit Rosemary Spritz
Bright, citrusy, and just a little bit fancy, this sparkling drink is the kind of thing that makes a regular afternoon feel like a special occasion. Fresh grapefruit juice brings a bold, tangy base, while a homemade honey syrup infused with turmeric, cinnamon, rosemary, and a pinch of black pepper adds warmth and depth that no store-bought mixer can replicate. The syrup comes together in minutes on the stovetop, and steeping the rosemary sprig before straining pulls out every bit of its aromatic, piney oils. Managing eosinophilic esophagitis often means scrutinizing ingredient lists and avoiding common trigger foods, and this recipe keeps things refreshingly clean — every component is straightforward and easy to verify. Sparkling water gives it that satisfying fizz without any artificial flavors or additives to second-guess. You can dial the sweetness up or down by adjusting how much syrup goes into each glass, which makes it easy to tailor to your own taste and tolerance. Serve it over ice with a grapefruit slice and a rosemary sprig and it looks like something straight off a restaurant menu.
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
For the syrup
- ¼ cup honey
- ¼ cup water
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 sprig fresh rosemary (about 4 inches)
- 1 pinch black pepper
For the spritz
- ¾ cup fresh grapefruit juice (from about 1 large grapefruit)
- 1 ½ cups sparkling water
- ice cubes, as needed
For serving
- 2 small sprigs fresh rosemary (optional)
- 2 thin grapefruit slices (optional)
Instructions
- 1
Combine the honey, water, ground turmeric, ground cinnamon, rosemary sprig, and black pepper in a small saucepan over medium heat, stirring until the honey dissolves, about 2 minutes.
- 2
Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5 minutes, until the syrup is fragrant and lightly thickened. Remove from the heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!