Raspberry Cranberry Water: Recipe and Tips

Raspberry cranberry water is a chilled berry-infused drink that takes 2 hours 10 minutes to make and yields about 1 liter (4¼ cups), or 4 servings.

For another fruit-and-water combination, try the ai infused water generator.

What is raspberry cranberry water?

Raspberry cranberry water is plain water steeped with raspberries and cranberries. The raspberries add a soft, sweet-tart berry flavor, while the cranberries contribute a sharper tartness.

It is one of many berry infused water recipes you can make without added sugar. The water takes on some color and flavor from the fruit, but it is not the same as a blended fruit drink: most of the fruit remains in the pitcher or strainer.

What ingredients and ratio do you need?

Use approximately 1 cup of mixed berries for 1 liter of water. This recipe uses equal volumes of the two fruits, but their weights differ because raspberries and cranberries vary in size and density.

Ingredients

60 g raspberries, about ½ cup
50 g fresh cranberries, about ½ cup
1 liter cold drinking water, about 4¼ US cups

Choose fresh, firm fruit and discard any berries that are moldy or spoiled. You will also need a pitcher, a knife for the cranberries, and a strainer if you prefer to serve the water without fruit.

Recipe timing and yield

Prep time: 10 minutes
Refrigerator steeping time: 2 hours
Total time: 2 hours 10 minutes
Yield: About 1 liter (4¼ cups), or 4 servings

How do you make raspberry cranberry water?

Rinse the raspberries and cranberries under running water.
Cut the cranberries in half so their interiors can flavor the water. Leave the raspberries whole for a clearer drink.
Place both fruits in a clean pitcher and pour in the cold water.
Cover the pitcher and refrigerate for 2 hours. For a stronger flavor, steep for up to 4 hours.
Strain if desired, then pour into glasses. Keep any remaining water refrigerated.

Taste the water after 2 hours; the fruit flavor will be subtle rather than as concentrated as juice. If you prefer a clearer drink, strain gently instead of pressing the berries through the strainer.

Why do raspberries and cranberries pair well?

Raspberries soften the cranberries’ tart edge, while cranberries make the raspberry flavor taste brighter. Cutting the cranberries helps expose their flesh to the water; keeping the raspberries whole limits the amount of pulp in the finished drink.

Whole berries provide nutrients, including fiber and vitamin C, but the amounts that move into an infusion are not established. The following figures describe the whole raw fruit, not the infused water:

Per 100 g of whole fruit	Raspberries	Cranberries
Fiber	6.5 g	3.6 g
Vitamin C	26.2 mg	14.0 mg

The main benefit of raspberry cranberry water is that it can make drinking water more appealing. Hydration supports normal body functions; the liver and kidneys do most of the body’s detoxification, while the lungs and gut also help eliminate waste.

For a softer single-berry flavor, see raspberry infused water. For a more tart infusion, see cranberry infused water.

How should you store raspberry cranberry water?

Keep the pitcher covered and refrigerated, including during steeping. Drink the water within 24 hours for the best flavor, counting from when you first combine the fruit and water.

Discard any remaining infusion after 2–3 days, or sooner if it becomes cloudy, slimy, or sour-smelling. If you take it out to serve, return the remainder to the refrigerator rather than leaving it at room temperature for more than a few hours.

How can you vary raspberry cranberry water?

Make it more raspberry-forward

Use more raspberries and fewer cranberries while keeping the total fruit near 1 cup per liter of water. The result will have a gentler berry flavor and less of the cranberries’ sharpness.

Add a more tart edge

Increase the proportion of cranberries and reduce the raspberries. Halve the cranberries before steeping, and taste after 2 hours to decide whether you want a longer infusion.

Make a cloudier drink

Lightly mash the raspberries before adding the water for more pulp and a stronger berry character. Squeezing or eating the fruit adds the fruit’s calories, so this version differs from a strained, gently steeped infusion.