Low Sugar Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water tastes this good. Tart cranberries, warming ginger, cool cucumber, and fresh mint come together in a pitcher that looks as beautiful as it tastes — lightly pink, fragrant, and genuinely refreshing. The cranberries are lightly crushed before going in, which coaxes out their juice and color without turning the whole thing murky, so you get that gorgeous blush tone after just a few hours in the fridge. The optional maple syrup is the only sweetener in the recipe, and you can leave it out entirely if you want to keep things completely free of any added sugar — the fruit and mint carry plenty of natural flavor on their own. This is the kind of drink that makes plain water feel boring by comparison, and it's endlessly riffable once you get the method down. Make a big batch at the start of the week and you'll find yourself reaching for it all day long.
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Learn more →Ingredients
4 servings
- 2 quarts cold filtered water
- ½ cup fresh cranberries, lightly crushed
- 1 oz fresh ginger (about a 2-inch piece), peeled and thinly sliced
- ½ medium cucumber, thinly sliced
- ¼ cup fresh mint leaves, lightly torn
- 1 tbsp maple syrup (optional)
Can be omittedmaple syrup
Instructions
- 1
Place the cranberries on a cutting board and press down firmly with the flat side of a knife or the back of a wooden spoon to lightly crush each one — just enough to split the skin and release the juice without fully mashing them.
- 2
Add the crushed cranberries, sliced ginger, cucumber slices, and torn mint leaves to a large pitcher. Drizzle in the maple syrup, if using.
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