Dairy Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this good. Tart cranberries, zippy fresh ginger, cool cucumber, and bright mint come together in a pitcher that practically glows pink — no artificial flavors, no added junk, just real ingredients doing all the work. Lightly crushing the cranberries before adding them is the secret move here, coaxing out their juice and color without turning everything murky. A drizzle of maple syrup is entirely optional, but it rounds out the tartness beautifully if you want just a whisper of sweetness. Everything in this recipe is naturally free of dairy, so there's nothing to swap or second-guess — it's simply clean, refreshing drinking from start to finish. Make a big batch in the morning and let it steep in the fridge all day; by the time you're ready for it, the flavors will have fully bloomed into something that feels genuinely special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!