AIP Friendly Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this bright. Fresh cranberries, ginger, cucumber, and mint come together in a pitcher that practically begs to be poured over ice on a warm afternoon. The trick of lightly crushing the cranberries before adding them is what makes the difference — it coaxes out that gorgeous blush color and a gentle tartness without turning the whole thing into juice. Ginger brings a subtle warmth that plays beautifully against the cool cucumber and herbal mint, making every sip feel intentional rather than plain. A small drizzle of maple syrup is entirely optional, but it rounds out the flavor if you prefer just a hint of sweetness. This kind of infused water is a natural fit for an elimination-style approach to eating, since every ingredient is clean, whole, and free from anything that could trigger a reaction. Make a big batch, let it steep in the fridge, 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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