High Fructose Corn Syrup Free Cranberry Ginger Infused Water
Tart cranberries, zingy ginger, cool cucumber, and fresh mint come together in a pitcher of infused water that looks stunning and tastes even better. This is the kind of drink that makes plain hydration feel like a genuine treat, whether you're hosting brunch or just trying to get through a busy afternoon. Lightly crushing the cranberries before adding them is the secret move here — it coaxes out their deep ruby color and bright flavor without turning everything murky. The optional drizzle of maple syrup adds just a whisper of sweetness the natural way, with no corn syrup or artificial sweeteners anywhere in sight. So many flavored waters and bottled drinks sneak in high fructose corn syrup to boost sweetness, but this one relies entirely on whole fruits, fresh aromatics, and real ingredients you can see floating in the pitcher. After a few hours in the fridge, the water turns a gorgeous blush pink and smells absolutely incredible. Serve it over ice and let a little of the fruit and cucumber tumble into each glass for a presentation that's effortlessly beautiful.
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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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