Seeds Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this bright. Fresh cranberries, ginger, cucumber, and mint come together in a pitcher that practically glows pink after a few hours in the fridge. The trick is lightly crushing the cranberries before they go in — just enough to crack the skin and let all that tart, ruby juice bleed slowly into the water without turning it cloudy or bitter. Thin slices of ginger add a gentle warmth that plays beautifully against the cool cucumber and fragrant mint. A drizzle of maple syrup is entirely optional, but it rounds out the tartness if you want just a whisper of sweetness. This is the kind of drink you set up in the morning and come back to at lunch to find something that tastes genuinely special. It's completely free of seeds and naturally free of anything processed, making it an effortless choice for anyone keeping a close eye on what goes into their glass.
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!