Fructose Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this refreshing. Fresh cranberries, cool cucumber, bright mint, and a kick of ginger all work together to create something that feels spa-worthy without any complicated prep. Fructose can sneak into flavored drinks through high-fructose corn syrup, fruit juice concentrates, or sweetened syrups, but this recipe keeps things clean — the maple syrup is entirely optional, and the flavor comes naturally from whole ingredients steeped low and slow in cold water. Lightly crushing the cranberries is a small step that makes a big difference, coaxing out just enough color and tartness to tint the water a gorgeous blush pink. The ginger adds a gentle warmth that balances the tartness beautifully, and the mint keeps every sip feeling crisp and cool. It's the kind of drink you'll want to keep a pitcher of in the fridge all week long.
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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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