Fish Free Cranberry Ginger Infused Water
This infused water is the kind of drink that makes plain hydration feel like a genuine treat. Tart cranberries, warming ginger, cool cucumber, and fresh mint come together in a pitcher that looks as beautiful as it tastes — lightly pink, fragrant, and endlessly refreshing. Lightly crushing the cranberries before adding them is the secret move here, coaxing out their deep ruby color and bright flavor without turning the water cloudy or bitter. A drizzle of maple syrup is entirely optional, but it rounds out the tartness in the most subtle, natural way. Every single ingredient is whole and plant-based, so there's zero guesswork about what's actually in your glass — no hidden additives, no processed flavorings, nothing to second-guess. It's equally at home on a brunch table, a summer patio, or just your everyday fridge rotation, and it only gets better the longer it steeps.
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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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