Soy 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 before adding them 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 want a hint of sweetness. Every ingredient is whole and naturally plant-based, so there's zero guesswork about hidden additives or soy-derived fillers sneaking in from a flavored drink mix or store-bought infusion. This is the kind of thing you can prep in the morning and come back to at dinner, when the flavors have had time to really bloom and mingle. It's refreshing, effortless, and genuinely something you'll want to keep on rotation.
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!