Seed Oil Free Cranberry Ginger Infused Water
This infused water is the kind of thing that makes plain hydration feel genuinely luxurious — tart cranberries, warming ginger, cool cucumber, and fresh mint all working together in one beautiful pitcher. The light pink tint and the fragrant aroma alone are enough to make you want to pour a glass immediately. Avoiding seed oils is effortless here since every single ingredient is whole and unprocessed, with no dressings, emulsifiers, or bottled flavorings anywhere in sight. That matters more than it sounds — so many flavored drinks and store-bought infused waters sneak in natural flavor blends or preservatives that can carry unwanted oils. A touch of maple syrup is completely optional, but it rounds out the tartness of the cranberries beautifully if you want just a hint of sweetness. The longer it sits in the fridge, the deeper and more complex the flavor gets, so making it ahead is actually encouraged. It's refreshing, clean, and genuinely satisfying — the kind of drink you'll want to keep a pitcher of all week 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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