Rice Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this good. Tart cranberries, warming ginger, cool cucumber, and fresh mint come together in a pitcher that practically begs to be set out at a dinner party or sipped quietly on a slow afternoon. Lightly crushing the cranberries before adding them is the secret move here — it coaxes out that gorgeous blush-pink color and a burst of flavor without turning everything murky. The optional drizzle of maple syrup adds just a whisper of sweetness if you want it, but the infusion is genuinely refreshing on its own. Everything steeps together in the fridge for a few hours, so the prep is minimal and the payoff is maximum. It's naturally free of grains and starches in every sense, making it an effortless fit for anyone navigating ingredient restrictions without wanting to think too hard about their drink. Serve it over ice and let a few pieces of fruit and cucumber tumble into the glass for that spa-water aesthetic everyone secretly loves.
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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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