Honey 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. The trick is lightly crushing the cranberries before adding them — just enough to crack the skin and let that deep ruby color and bright flavor bleed slowly into the water. Ginger adds a gentle warmth that plays beautifully against the cooling mint and cucumber, making every sip feel refreshing and a little sophisticated. Many flavored waters and store-bought infusions sneak in honey as a sweetener, so making your own is the cleanest way to stay in control of what's in your glass. The optional maple syrup gives you a touch of sweetness if you want it, without any bee-derived ingredients. After a few hours in the fridge, the water turns a gorgeous blush pink that makes it feel almost too pretty to drink — almost.
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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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