Barley Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this bright. Tart cranberries, zingy fresh ginger, cool cucumber, and a handful of torn mint come together in a pitcher that practically glows pink after a few hours in the fridge. Lightly crushing the cranberries before adding them is the secret move here — it coaxes out just enough juice to tint and flavor the water without turning it cloudy or overpowering. A small drizzle of maple syrup is entirely optional, but it rounds out the tartness beautifully if you want a hint of sweetness. This is the kind of drink that makes plain water feel like something you'd order at a spa, and it genuinely couldn't be simpler to pull together. Since it's built entirely from whole fruits, vegetables, and herbs, there's no label-reading required — just clean, naturally flavored hydration with zero grains in sight. Make a big batch on Sunday and you'll find yourself reaching for the pitcher all week 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)
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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