Eosinophilic Esophagitis Friendly Turmeric-Cinnamon Pineapple Ginger Fizz
Bright, tropical, and lightly spiced, this fizzy drink is the kind of thing that feels like a treat without any of the usual ingredient stress. Fresh pineapple juice forms the base, layered with warm notes of turmeric and cinnamon, a little zing from grated ginger, and a squeeze of lime to tie it all together. Managing eosinophilic esophagitis often means scanning every label for common trigger foods, and it can be genuinely hard to find a fun, flavorful beverage that sidesteps the usual culprits — this one does exactly that using a short, clean ingredient list. The honey dissolves right into the juice mixture, and straining out the ginger solids keeps the texture smooth and easy to sip. A pinch of black pepper might sound unexpected, but it rounds out the spice blend beautifully without overwhelming the drink. Topped off with chilled sparkling water and served over ice, it's refreshing enough for a warm afternoon and special enough to serve to guests.
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Learn more →Ingredients
2 servings
- 1 ½ cups fresh pineapple juice (from about ¼ of a medium pineapple, blended and strained, or store-bought 100% pineapple juice)
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 tbsp honey
- 1 tbsp fresh lime juice
- 1 pinch black pepper
- 1 cup sparkling water, chilled
For serving
- ice cubes, as needed
- pineapple wedge or slice, for garnish (optional)
Instructions
- 1
In a small bowl or measuring cup, whisk together the pineapple juice, grated ginger, turmeric, cinnamon, honey, lime juice, and black pepper until the honey is fully dissolved and the spices are evenly distributed, about 30 seconds.
- 2
Pour the mixture through a fine-mesh strainer into a pitcher or large measuring cup, pressing on the ginger solids to extract all the liquid. Discard the solids.
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