Pescatarian Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this good. Lightly crushed cranberries bleed a soft blush of color into the pitcher, while fresh ginger brings a warm, subtle heat that makes every sip feel intentional. Thin cucumber slices and torn mint leaves round things out with a cool, garden-fresh brightness that balances the tartness beautifully. A small drizzle of maple syrup is entirely optional, but it nudges the flavor into something that feels almost like a mocktail without any fuss. The longer it sits in the fridge, the more fragrant and flavorful it becomes — up to eight hours gives you a deeply infused, gorgeous drink that's ready whenever you are. It's the kind of thing you'll want to keep a pitcher of all week, whether you're serving it at a dinner table or just reaching for something better than plain water on a busy afternoon.
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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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