Sesame Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this good. Tart cranberries, zippy fresh ginger, cool cucumber, and bright mint come together in a pitcher that practically begs to be poured over ice. Lightly crushing the cranberries is the secret move here — it coaxes out just enough juice to turn the water a gorgeous blush pink without muddying the flavor. A small drizzle of maple syrup is entirely optional, but it rounds out the tartness beautifully if you're in the mood for something just barely sweet. Every single ingredient in this recipe is naturally free of sesame in any form, so there's no label-reading stress or ingredient swaps required — just fresh, whole foods doing their thing. It's the kind of drink that feels fancy enough for a dinner party but easy enough to keep a pitcher of in the fridge 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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