Xanthan Gum Free Cranberry Ginger Infused Water
Tart cranberries, warming ginger, cool cucumber, and fresh mint come together in a pitcher of infused water that looks stunning and tastes even better than it sounds. 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 whole thing murky. The ginger brings a gentle heat that plays beautifully against the brightness of the mint, making this feel far more interesting than plain water ever could. A drizzle of maple syrup is entirely optional, but it rounds out the tartness in the most subtle, natural way if you want just a whisper of sweetness. Because this recipe is built entirely from whole fruits, vegetables, and a few pantry staples, there are no additives, stabilizers, or thickeners of any kind to worry about — just clean, real ingredients doing all the work. It's the kind of drink that disappears fast at gatherings, and the good news is that a fresh batch is almost effortless to pull together.
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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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