Gut Friendly Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water tastes this good. Fresh cranberries, ginger, cucumber, and mint come together in a pitcher that looks as beautiful as it tastes — lightly pink, fragrant, and genuinely refreshing. The trick of lightly crushing the cranberries before adding them to the water is a small step that makes a big difference, coaxing out their tart juice without turning things murky. Ginger is a longtime favorite for supporting a settled, happy digestive system, and paired with cooling cucumber and bright mint, every sip feels intentional rather than just functional. A touch of maple syrup is completely optional, so you can keep it as clean and gentle as you need. This is the kind of drink you'll want to keep in the fridge all week — just steep, chill, and pour over ice whenever you need a moment of calm.
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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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