Eosinophilic Esophagitis Friendly Cranberry Ginger Infused Water
Staying well-hydrated can feel like a chore, but this infused water makes it genuinely something to look forward to. Lightly crushed cranberries bleed a soft blush color into the water while fresh ginger, cucumber, and torn mint layers build a clean, refreshing flavor that's bright without being sharp. For anyone managing eosinophilic esophagitis, finding beverages that feel special without triggering concern is a real win — and every ingredient here is straightforward and naturally free of the common culprits that make so many flavored drinks off-limits. A touch of maple syrup is completely optional, letting you dial the sweetness up or down depending on the day. The longer it sits in the fridge, the more fragrant and flavorful it becomes, so it rewards a little patience. Serve it over ice and let a few pieces of cucumber and cranberry tumble into the glass for a presentation that looks far fancier than the effort involved.
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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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