Nitrate & Nitrite 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 it cloudy or overpowering. A small drizzle of maple syrup is completely optional, but it rounds out the tartness in the most subtle, natural way. Every single ingredient in this recipe is whole and unprocessed, so there's zero concern about hidden preservatives or additives sneaking into your glass the way they can in store-bought flavored waters and juice blends. It's the kind of drink that works just as well at a dinner party as it does on a quiet afternoon when you just want something that feels a little special.
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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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