Lactose Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this good. Tart cranberries, warming ginger, cool cucumber, and fresh mint come together in a pitcher that practically begs to be set out at a dinner party or sipped on a slow weekend morning. Lightly crushing the cranberries before adding them is the secret move here — it coaxes out just enough juice to turn the water a gorgeous blush pink without muddying the flavor. The optional maple syrup adds a whisper of sweetness that balances the bite of the ginger beautifully. Every ingredient is naturally free of dairy in any form, so there is absolutely nothing to second-guess or swap out. After a few hours in the fridge, the flavors meld into something that feels far more intentional than plain water but still completely effortless to make.
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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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