Pregnancy Friendly Cranberry Ginger Infused Water
Staying well-hydrated during pregnancy is one of those things that sounds simple but can feel like a chore when plain water gets old fast. This infused water makes drinking enough feel genuinely enjoyable — it's lightly tart from crushed cranberries, gently warming from fresh ginger, and cooling from cucumber and mint all at once. The ginger is a particularly smart addition, since it's widely known for helping ease the nausea that so many people deal with in the first trimester and beyond. Everything in the pitcher is whole, fresh, and easy to recognize, so there's no second-guessing labels or wondering what's actually in your glass. A touch of maple syrup can be stirred in if you want just a hint of sweetness, but the fruit and herbs do plenty of heavy lifting on their own. Make a big batch in the morning, let it steep in the fridge, and you'll have something beautiful and refreshing ready to sip all day long.
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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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