Citric Acid Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade with this vibrant, fruit-forward infused water that looks just as good as it tastes. Fresh cranberries are lightly crushed to release their deep ruby juice, turning the whole pitcher a gorgeous blush pink without any added concentrates or preservatives. Ginger brings a gentle warmth, cucumber keeps things cool and clean, and torn mint leaves add a bright, aromatic lift that makes every sip feel refreshing. For anyone navigating a citric acid sensitivity, store-bought flavored waters and fruit drinks are often a minefield of hidden additives — this pitcher uses only whole, recognizable ingredients so you know exactly what's going in. The optional drizzle of maple syrup adds just a whisper of sweetness if you want it, and the long, slow steep in the fridge does all the heavy lifting. It's the kind of drink that makes plain water feel like a treat, and it's endlessly riffable once you've got the method down.
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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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