Yeast Free Cranberry Ginger Infused Water
Staying hydrated gets a serious upgrade when your water looks this pretty and tastes this bright. Fresh cranberries, zingy ginger, cool cucumber, and a handful of torn mint come together in a pitcher that practically begs to be sipped all afternoon. Lightly crushing the cranberries is the secret move here — it coaxes out just enough tart juice to tint the water a soft blush pink without turning it cloudy or bitter. The ginger brings a gentle warmth that balances the tartness beautifully, and the mint keeps everything feeling clean and refreshing. A small drizzle of maple syrup is entirely optional, making it easy to keep this as simple or as lightly sweet as you like. Since every ingredient is whole and naturally free of any fermented or leavened components, this is a genuinely fuss-free option for anyone navigating a yeast-conscious lifestyle. Make a big batch, let it chill, and pour it over ice whenever you need a drink that feels a little more special than plain water.
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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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