Red Meat Allergy Friendly 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 glows pink — no artificial flavors or dyes anywhere in sight. Lightly crushing the cranberries before adding them is the secret move here, coaxing out their deep ruby juice and letting it bloom slowly into the water as it chills. A drizzle of maple syrup is entirely optional, but it rounds out the tartness beautifully if you want just a whisper of sweetness. Since this is built entirely from fresh produce and water, there's zero concern about hidden animal-derived additives or cross-contact with red meat — it's as clean and straightforward as a drink can get. Make a big batch at the start of the week and keep it in the fridge so you always have something refreshing and genuinely flavorful to reach for.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!