Coconut Free Cranberry Ginger Infused Water
Tart cranberries, zippy ginger, cool cucumber, and fresh mint come together in a pitcher of infused water that looks stunning and tastes even better. Lightly crushing the cranberries before adding them is the secret move here — it coaxes out their deep ruby color and bright flavor without turning the whole thing into juice. The ginger slices bring a gentle warmth that balances the tartness beautifully, and the mint keeps every sip feeling refreshing. A small drizzle of maple syrup is entirely optional, but it rounds out the flavors nicely if you prefer just a hint of sweetness. Many flavored waters and store-bought infusions sneak in coconut water or coconut-derived additives, so making your own from scratch means you know exactly what's in the glass. This is the kind of drink that makes plain hydration feel like a treat — elegant enough for a dinner party, easy enough for a regular Tuesday afternoon.
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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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