Whole 30 Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this fresh. Lightly crushed cranberries bleed just enough color and tartness into the pitcher to turn plain filtered water a soft, rosy pink, while thin slices of ginger bring a gentle warmth that lingers on the palate. Cucumber and torn mint round everything out with a cool, clean finish that makes this feel more like a spa treat than a simple drink. The optional maple syrup is the one ingredient worth a quick note — if you're being strict about your reset, simply leave it out and let the fruit and ginger do all the work on their own. Everything else in the pitcher is exactly the kind of whole, unprocessed ingredient that makes this approach to eating so satisfying. It's the kind of thing you'll want to keep a batch of in the fridge all week, ready to pour over ice whenever the afternoon slump hits.
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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)
Can be omittedmaple syrup
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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