Chestnut Free Cranberry Ginger Infused Water
Bright, refreshing, and genuinely beautiful in the glass, this infused water is the kind of drink that makes hydration feel like a treat rather than a chore. Lightly crushed cranberries bleed a soft pink hue into the water while releasing just enough tartness to keep every sip interesting. Fresh ginger adds a gentle warmth and zing, cucumber brings a cool, clean finish, and torn mint ties it all together with an herbal lift. A small drizzle of maple syrup is entirely optional, but it rounds out the flavors nicely if you prefer a hint of sweetness. The whole thing comes together in minutes and then quietly does its work in the fridge, growing more fragrant and flavorful the longer it steeps. It's a naturally safe choice for anyone navigating tree nut concerns, since every ingredient here is a straightforward whole food with no hidden surprises. Serve it over ice at a dinner party or keep a pitcher going all week — either way, it disappears fast.
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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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