Tree Nut Free Cranberry Ginger Infused Water
Tart cranberries, warming ginger, cool cucumber, and fresh mint come together in a pitcher that looks as stunning as it tastes. Lightly crushing the cranberries before adding them is the secret move here — it coaxes out that gorgeous blush-pink color and lets the juice bloom into every sip without turning the water cloudy or bitter. The ginger brings a gentle heat that balances the brightness of the fruit, and the mint keeps everything feeling clean and refreshing. A drizzle of maple syrup is entirely optional, but it rounds out the flavors beautifully if you want just a whisper of sweetness. This is the kind of drink that makes a regular Tuesday feel a little more intentional, and it's equally at home on a brunch table or beside a yoga mat. Everything in the pitcher is whole, recognizable, and completely free of nuts in any form — no labels to scrutinize, no hidden ingredients to second-guess. Make a big batch, let it steep overnight, and wake up to a fridge full of something genuinely worth drinking.
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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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