Mushroom Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this bright. Tart cranberries, zippy fresh ginger, cool cucumber, and fragrant mint come together in a pitcher that practically begs to be poured over ice. 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 making things cloudy or overly tart. A small drizzle of maple syrup is entirely optional, but it rounds out the flavors beautifully if you want a hint of sweetness. Everything in this recipe is clean, plant-based, and completely free of fungi or fungal derivatives, so there's zero guesswork about what's going into your glass. It's the kind of drink that works just as well at a weekend brunch as it does on a regular Tuesday afternoon when you're trying to hit your water goals.
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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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