Low Iodine Cranberry Ginger Infused Water
Staying well-hydrated gets a serious upgrade with this vibrant, fruit-forward infused water that looks as beautiful as it tastes. Lightly crushed cranberries bleed a soft blush pink into the water, while fresh ginger adds a gentle warmth and cucumber keeps things cool and refreshing — mint ties it all together with a clean, herbal finish. For anyone navigating a low-iodine protocol, plain water can feel monotonous fast, and many flavored drinks or store-bought options contain additives that are harder to vet. Every ingredient here is straightforward and naturally free of the iodine-containing culprits that tend to sneak into processed foods and beverages. The optional drizzle of maple syrup adds just a whisper of sweetness without complicating the ingredient list. It comes together in minutes and then quietly does its thing in the fridge, making it an effortless way to sip something special throughout the day.
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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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