Paleo Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this bright. Fresh cranberries are lightly crushed to coax out their tart, jewel-toned juice, while thin slices of ginger bring a gentle warmth that makes every sip feel intentional. Cucumber and torn mint round things out with a cool, clean finish that's genuinely refreshing rather than just flavored water from a packet. Everything in this pitcher is whole, real, and completely in line with eating close to the source — no artificial sweeteners, no mystery additives, just produce and water doing their thing. The optional drizzle of maple syrup is a small touch that takes the edge off the cranberry tartness without tipping into sugary territory. After a few hours in the fridge, the water turns a soft blush pink and smells incredible, making it just as satisfying to pour as it is to drink. It's the kind of thing you'll want to keep on the top shelf of your refrigerator all week.
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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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