Nutmeg Free Cranberry Ginger Infused Water
This infused water is the kind of drink that makes a plain glass feel like a spa moment — tart cranberries, zippy fresh ginger, cool cucumber, and bright mint all working together in one beautiful pink pitcher. Lightly crushing the cranberries before adding them is the secret move here, coaxing out their deep ruby color and flavor without turning everything cloudy or bitter. The ginger slices bring a gentle warmth that balances the tartness perfectly, and the torn mint keeps things feeling fresh and clean all the way to the last sip. A drizzle of maple syrup is entirely optional, but it rounds out the flavors beautifully if you want just a whisper of sweetness. Everything in this recipe is straightforward and whole — no spice blends, no packaged flavorings, nothing hidden — so you know exactly what's going into your glass. It's equally at home on a brunch table or as your everyday hydration upgrade, and it looks stunning without any effort at all.
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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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