Cranberry Kiwi Ginger Water: Recipe & How to Make It

Cranberry kiwi ginger water is a chilled fruit-and-ginger infusion that takes 2 hours 10 minutes to make and yields about 4 cups (950 mL). For another combination, try the ai infused water generator.

What is cranberry kiwi ginger water?

Cranberry kiwi ginger water is plain water infused with tart cranberries, sweet-tart kiwi and fresh ginger. The ingredients steep in the refrigerator rather than being blended, so the finished drink has a lighter flavor than juice.

It’s one of many ways to make berry infused water recipes more interesting without adding sweetener. Serve it with the fruit in the pitcher or strain it for a clearer drink.

What ingredients and ratio do you need?

Prep time: 10 minutes
Refrigerated steeping time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 4 cups (950 mL), or 4 servings

950 mL (4 cups) cold drinking water
About 75 g (3/4 cup) fresh cranberries
About 75 g (1/2 cup) peeled, sliced green kiwi
About 10 g (2 tablespoons) thinly sliced fresh ginger

The cranberry and kiwi together make roughly 150 g of fruit per liter of water, with a small amount of ginger for warmth. The cup measurements are approximate; a kitchen scale makes the fruit ratio easier to repeat.

Choose firm cranberries and a ripe kiwi that gives slightly when pressed. Fresh ginger should feel firm rather than shriveled. A ripe kiwi will soften in the water, so use a strainer if you prefer to keep fruit pieces out of your glass.

How do you make cranberry kiwi ginger water?

Wash the cranberries, whole kiwi and ginger under running water. Scrub the kiwi and ginger before cutting or peeling them.
Prepare the fruit by cutting the cranberries in half and peeling and slicing the kiwi. Thinly slice the ginger.
Combine the cranberries, kiwi and ginger in a clean pitcher. Add the cold drinking water.
Refrigerate the covered pitcher for 2 hours. For a stronger flavor, steep for up to 4 hours.
Serve the water cold, straining out the fruit and ginger if you prefer. Keep the remaining water refrigerated.

Cutting the cranberries exposes their flesh to the water; you don’t need to crush or blend them. Taste after 2 hours and leave the pitcher in the refrigerator longer if you want a more pronounced infusion.

Why do cranberry, kiwi and ginger pair well?

Cranberries bring a sharp, tart note, while kiwi adds a softer fruit flavor. Ginger contributes a mild peppery warmth that balances both. For more cranberry-forward ideas, see cranberry infused water.

The kiwi also makes the pitcher colorful. If you like its flavor on its own, explore kiwi water; for a more pronounced spice note, see ginger water.

The main benefit of cranberry kiwi ginger water is hydration, especially if its flavor helps you enjoy drinking plain water. Whole kiwi and cranberries contain fiber and vitamin C, but the amount that transfers into the water is not known, and most of the fiber remains in the fruit.

This infusion is not a detox treatment. The liver and kidneys do most of the body’s detoxification; the lungs and gut also help eliminate waste.

How should you store cranberry kiwi ginger water?

Keep the pitcher covered and refrigerated, and drink the water within 24 hours for the best flavor. Discard it after 2–3 days, or sooner if it becomes cloudy, slimy or sour-smelling. Don’t leave it at room temperature for more than a few hours.

You can strain out the fruit after steeping if you like a milder flavor or want a clearer drink. Straining does not replace refrigeration. If you have a kiwi allergy, avoid this recipe.

How can you vary cranberry kiwi ginger water?

For a gentler ginger flavor, use fewer slices; for a sharper flavor, use the full amount and steep toward the longer end of the recommended range. You can also adjust the balance of kiwi and cranberries while keeping the total fruit close to the recipe amount.

Serve over ice if you like, knowing that melting ice will dilute the infusion. For a more substantial fruit flavor, eat some of the refrigerated fruit separately rather than assuming its nutrients have all transferred to the water.