Eosinophilic Esophagitis Friendly Cranberry Orange Infused Water
Staying hydrated gets a whole lot more appealing when your water looks this pretty and smells like a fresh citrus grove. Gently pressing the cranberries before adding them to the pitcher is the secret move here — it coaxes out their deep ruby color and tart juice without any cooking or added sugar. The orange rounds bring a soft, bright citrus note that balances the cranberries beautifully as everything steeps together in the fridge. Because this recipe sticks to just whole fruit and cold water, it sidesteps the long list of additives, natural flavors, and preservatives that make so many store-bought flavored waters a gamble. A few hours of patience is all it takes to go from plain water to something that feels genuinely special in a glass. Pour it over ice and leave the fruit right in the pitcher so every refill gets a little more flavor — simple, clean, and endlessly refreshing.
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Learn more →Ingredients
4 servings
- 8 cups cold water
- ½ cup fresh cranberries, rinsed
- 1 medium orange, thinly sliced into rounds
For serving
- ½ cup ice cubes, for serving (optional)
Instructions
- 1
Lightly squeeze or gently press the cranberries between your fingers over the pitcher to break the skins — this releases their juice and color into the water.
- 2
Add the cranberries and orange slices to a large 2-quart pitcher, then pour in the 8 cups of cold water.
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