Food Recipes Snacks Layered Blackberry-and-Turmeric Lemonade 5.0 (2) 2 Reviews This spritzy, summery drink from Julia Momose, bar manager of Oriole in Chicago, is a showstopper with its distinct pink and yellow layers. It's also incredibly versatile: Swap in raspberries or strawberries for the blackberries, double the recipe for a crowd, or serve the homemade soda and the turmeric-spiked lemonade on their own. By Julia Momose Julia Momose Julia Momosé is an internationally renowned mixologist, writer, and proprietor of the acclaimed Japanese dining bar Kumiko in Chicago. Momosé wrote the James Beard Award-winning The Way of the Cocktail: Japanese Tradition, Techniques, and Recipes (2021). Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Charles Masters Active Time: 30 mins Total Time: 1 hr 30 mins Yield: 4 drinks Cook Mode (Keep screen awake) Ingredients 2/3 cup sugar 1/2 cup fresh lemon juice, plus lemon wheels for garnish 1/2 teaspoon ground turmeric 1 cup blackberries (4 ounces) Ice 12 ounces seltzer Thai basil sprigs with flowers, for garnish (optional) Directions In a small saucepan, bring 1/3 cup of the sugar and 1/3 cup of water to a boil, stirring to dissolve the sugar. Pour the simple syrup into a heatproof 1-quart jar and refrigerate until cold, about 30 minutes. Add the lemon juice, turmeric and 1 cup of water. Cover and shake to combine. Meanwhile, in a small saucepan, gently simmer the blackberries with the remaining 1/3 cup of sugar and 1/2 cup of water for 10 minutes, pressing on the berries with the back of a spoon to break them up. Strain the blackberry syrup through a fine sieve set over a small pitcher or measuring cup. Cover and refrigerate until cold, about 30 minutes. To serve, fill 4 collins glasses with ice. Shake the turmeric lemonade once more and divide among the glasses. Whisk the seltzer into the blackberry syrup and pour over the lemonade. Do not mix. Garnish with lemon wheels and Thai basil, if desired; serve immediately. Make Ahead The turmeric lemonade and the blackberry syrup can be refrigerated separately for up to 2 weeks. Originally appeared: July 2017 Rate It Print