Celery Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this alive. Tart cranberries, warming ginger, cool cucumber, and fresh mint come together in a pitcher that practically begs to be set out at a gathering — or just kept in the fridge for yourself all week. Lightly crushing the cranberries before adding them is the secret move here, coaxing out their deep ruby color and bright flavor without turning everything cloudy or bitter. The ginger brings a gentle heat that balances the fruit beautifully, and the mint keeps every sip feeling clean and refreshing. A small drizzle of maple syrup is entirely optional, but it rounds out the tartness in the most subtle, natural way. Every single ingredient in this recipe is straightforward and whole, so there's nothing hidden to worry about — just real produce doing its thing in cold water. It's the kind of drink that makes you feel like you have your life together, even on the busiest days.
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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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