Mustard 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 glows pink after a few hours in the fridge. Lightly crushing the cranberries before adding them is the secret move here — it coaxes out the juice and color without turning everything cloudy or bitter. A small drizzle of maple syrup is entirely optional, but it rounds out the tartness beautifully if you want just a hint of sweetness. This is the kind of drink that feels fancy enough for a dinner party but is genuinely effortless to pull together with ingredients you likely already have on hand. For anyone navigating condiment and spice sensitivities, infused water like this is a refreshing reminder that flavor doesn't have to come with a long, risky ingredient list — just whole, simple produce doing its thing.
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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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