Hazelnut Free Cranberry Ginger Infused Water
Tart cranberries, zippy ginger, cool cucumber, and fresh mint come together in a pitcher of infused water that looks as stunning as it tastes. Lightly crushing the cranberries before adding them is the secret move here — it coaxes out that gorgeous blush-pink color and lets the juice bloom into every sip without turning the whole thing cloudy. The ginger brings a gentle warmth that plays beautifully against the brightness of the mint, making this feel far more interesting than plain water ever could. A drizzle of maple syrup is entirely optional, but it rounds out the tartness in the most subtle, satisfying way. This is the kind of drink you set on a table and watch people reach for immediately, whether it's a weekend brunch, a summer afternoon, or just a Tuesday when you want something that feels a little special. Every ingredient here is naturally free of tree nut concerns, so you can serve it to a crowd without a second thought.
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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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