BHA & BHT Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this bright. Tart cranberries, warming ginger, cool cucumber, and fresh mint come together in a pitcher that practically begs to be poured over ice. The trick of lightly crushing the cranberries — just enough to split the skin — is what draws out that gorgeous blush color and releases their flavor without turning everything murky. A small drizzle of maple syrup is entirely optional, but it rounds out the tartness beautifully if you want a hint of sweetness. For anyone navigating preservative concerns, infused water like this is a genuinely smart move — you're working with whole, recognizable ingredients and nothing that comes pre-packaged with a long additives list. It's the kind of drink that feels fancy enough for a dinner party but is honestly just a pitcher in the fridge doing its thing for a few hours. Refreshing, clean, and endlessly customizable.
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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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