Alpha Gal Friendly Cranberry Ginger Infused Water
Staying well-hydrated gets a whole lot more exciting when your water looks this pretty and tastes this fresh. Tart cranberries, zippy ginger, cool cucumber, and bright mint come together in a pitcher that practically begs to be poured over a tall glass of ice. The light crushing technique on the cranberries is the secret move here — it coaxes out just enough juice to tint the water a gorgeous blush pink without turning it cloudy or bitter. A drizzle of maple syrup is entirely optional, but it rounds out the tartness beautifully if you want the tiniest hint of sweetness. Because this recipe is built entirely from whole fruits, vegetables, and herbs, there's no need to scrutinize labels or worry about hidden animal-derived additives that can sneak into flavored drinks and packaged beverages. It's a genuinely elegant, plant-forward drink that works just as well at a dinner party as it does on a quiet afternoon at home.
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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)
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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