Low FODMAP Cranberry Ginger Infused Water
Staying properly hydrated gets a whole lot more exciting when your water looks this pretty and tastes this fresh. Lightly crushed cranberries bleed a soft pink hue into the pitcher while sliced ginger, cool cucumber, and torn mint leaves layer in a bright, spa-worthy flavor that builds the longer it steeps. The whole thing comes together in minutes — just a little crushing, slicing, and a gentle stir — then the fridge does the rest over a couple of hours. Managing a sensitive gut often means scrutinizing every flavored drink on the shelf for hidden high-FODMAP sweeteners or fruit concentrates, and this recipe sidesteps all of that with whole, straightforward ingredients. The optional tablespoon of maple syrup spreads across four servings, keeping it well within a comfortable range if you want just a touch of sweetness. Serve it poured over ice with a few pieces of cucumber and cranberry tumbling into the glass for a drink that feels genuinely special without any of the digestive guesswork.
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Learn more →Ingredients
4 servings
- 2 quarts cold filtered water
- ½ cup fresh cranberries, lightly crushed
Ingredient noteA serving of up to about 1/2 cup of cranberry is low in FODMAPs. This recipe contains only about 2 tablespoons per serving, making it likely Low FODMAP. If you prefer to always avoid cranberry, please tap it and change its rating to Red.
- 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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