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Fruit-Infused Water, made with fresh fruits, herbs, or cucumbers, adds a light, subtle flavor to water without any added sugars or artificial ingredients.
Drinking enough water can be a challenge, especially for kids. With the right fruit-to-water ratio and infusion time, you can make refreshing fruit water that makes water go down much more easily!
Fruit-Infused Water at a Glance
- Yield: 4 cups; easy to scale
- Prep: 5 minutes
- Time Needed to Infuse Water: 1-4 hours, depending on the ingredients
- Storage: Refrigerate and use within 48 hours
- Best Fruits & Herbs to Use: Citrus, berries, cucumbers, and/or mint
- Make it Your Own: Use this recipe as a guide and the flavor combination as inspiration to make your fruit-infused water uniquely yours.
Kristen's Key Tips for Making Infused Water
After years of making flavored water at home, these are the tips I have found that make the biggest difference.
- Use flavorful, ripe fruit. While fruit water is meant to be subtle, if you use underripe strawberries or flavorless melon, you will end up with unimpressive flavored water. It is best to use ripe produce that smells and tastes good.
- Cut the fruit to release more flavor. I recommend slicing citrus and cucumbers into rounds, thinly slicing strawberries, peeling and slicing ginger, and dicing melons into small cubes or balls.
- Gently crush or muddle herbs and berries. If adding whole berries (like blueberries) and fresh herbs, lightly press them between your fingers or gently press them with the back of a spoon to help release their natural flavors into the water.
- Glass is best. It does not retain odors or affect the water's delicate flavor. I especially like quart-sized canning jars, as they are easy to clean and fit nicely in just about any refrigerator.
- Watch the infusion time. The longer fruit and herbs sit in the water, the stronger the flavor becomes. This works well for berries and delicate herbs, but lemons and limes can turn the water bitter if left to infuse too long. Follow my tested guidelines for exact timing.
Happy Drinking! xo Kristen
Best Fruits and Herbs for Infusing Water
- Berries: Blackberries, strawberries, raspberries, and blueberries all add mild fruit flavor and a touch of natural sweetness to the water. Slice the strawberries and lightly crush the whole berries to release more juice. Pitted cherries can be treated as whole berries.
- Citrus: Lemons, limes, and oranges add bright, refreshing flavor to the water. For the most flavor, thinly slice into rounds. If planning to infuse lemon or lime for longer than 4 hours, remove the peel and bitter white pith first.
- Soft Fruits: Pineapple, melons, peaches, kiwi, and mango break down quickly when added to water and offer a subtler flavor than berries and citrus. They should be peeled, cubed, and gently muddled to help release flavor into the water.
- Vegetables: Sliced cucumbers, thinly sliced celery, and if you are feeling bold, sliced jalapeño. And yes, technically, a cucumber and jalapeño are fruits, but most of us consider them veggies.
- Herbs: Look for fresh herbs that are vibrant in color and smell. Mint, basil, lavender, and cilantro are great options.
- Spices: Fresh peeled ginger and cinnamon sticks are favorites. Star anise, cardamom pods, and whole cloves work, but are extremely potent -- so a little goes a long way.
Note of Caution
Fruits and Herbs to Avoid
Just as important as what fruits work well to infuse water, keep in mind that there are some fruits and herbs you will want to avoid.
- Fruits that Brown Easily: Bananas, apples, and pears.
- Frozen Fruit: As frozen fruit defrosts, it becomes mushy, making the water cloudy and aesthetically unappealing.
- Overpowering Herbs: Such as dill, sage, chives, or tarragon.
How to Make Fruit-Infused Water
- Gently crush or muddle (optional). If using whole berries, soft fruit, or fresh herbs, add them to a clean glass jar and gently crush with the back of a spoon, just as you would when making a cocktail like a Blackberry Mojito.
- Add citrus or sliced fruit. Add any sliced lemons, limes, oranges, strawberries, or cucumbers to the jar on top of the muddled fruit.
- Cover with water. Pour room-temperature or cold water over the muddled fruit and herbs. Note: If your tap water has a noticeable mineral or chlorine flavor, use filtered water for the best flavor.
- Chill. Cover and refrigerate for 1-12 hours, depending on the fruit used. See the timing guide and flavor combinations below for more details.
- Strain. Strain within 4-12 hours and enjoy over ice, or return to the fridge and enjoy within 48 hours.
- Serve. Serve chilled with or without ice as desired.
How Long Should Fruit Water Infuse?
The timing will vary depending on the type of fruit added.
- If using citrus, the water will begin to take on its flavor within 30 minutes due to the rind's concentrated flavor, but I still recommend letting it infuse for 1-4 hours for maximum flavor. I don't recommend infusing for more than 4 hours, as the water will begin to become bitter. Exception: You can infuse citrus up to 12 hours if you first remove the peel and bitter white pith.
- If not using citrus, while the water will begin to take on flavor within an hour, it is best to infuse for at least 4 hours before straining and enjoying. After 12 hours, it is best to strain the fruits and herbs from the water.
Tested Fruit-Infused Water Combinations
While there are limitless variations for making fruit-infused water, these are the combinations I have personally tested and recommend. Each combination below is designed for 4 cups of water.
- Lemon Lime: Add thin slices of ½ a small lemon and ½ a small lime to a jar or pitcher, top with water, and let chill for 1-4 hours before straining off the fruit.
- Blackberry Mint: Muddle 2 sprigs of fresh mint and ¼ cup blackberries together, then top with water and refrigerate for 4-12 hours. After 12 hours, strain and enjoy or return to the refrigerator.
- Blueberry Orange: Gently crush or muddle ¼ cup blueberries. Add thin slices of 1 small orange, then top with water and chill for 1-4 hours. After 4 hours, enjoy immediately, or remove orange slices to prevent the water from becoming bitter.
- Strawberry Cucumber: Add ½ cup each of sliced strawberries and cucumber, cover with water, and refrigerate for 4-12 hours. After 12 hours, strain and enjoy or return to the refrigerator.
- Raspberry Lime: Gently muddle ¼ cup fresh raspberries. Add 1 small lime, thinly sliced, then cover with water and refrigerate for 1-4 hours. After 4 hours, strain and enjoy or return to the refrigerator.
- Cucumber, Lime, & Mint: Gently muddle or crush 2 sprigs of fresh mint, then combine with ¼ cup of sliced cucumber and 1 small lime, thinly sliced. Top with water, and refrigerate for 1-4 hours. After 4 hours, strain and enjoy or return to the refrigerator.
Want to Make Your Own Combination?
The Best Fruit-to-Water Ratio
I have provided several tested combinations for making fruit-infused water. To create your own combination, use up to 1 cup of fruit and 1 to 2 sprigs of fresh herbs for every 4 cups of water.
Keep in mind that less is often more when using strongly flavored citrus fruits and herbs. For the best flavor, use no more than 1 small lemon or lime per 4 cups of water.
Storage & Refilling Tips
- Strain: Strain fruits and herbs within 12 hours; 4 hours if working with citrus.
- Storage: Refrigerate strained fruit water and enjoy within 2 days for the freshest flavor.
- To Reuse Fruit and Herbs: I don't recommend reusing muddled fruits or soft fruits to infuse water a second time, as they won't impart much flavor. But sliced citrus, ginger, and sturdy herbs work well. After straining off the fruit, immediately cover with fresh water and refrigerate. After infusing a second time, discard the fruit and herb solids.
More Refreshing Beverages
Beyond drinking water, or in this case, infused water, to hydrate, add a little variety with one of the following beverages.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Fruit-Infused Water
Infusing water with fresh fruits, herbs, or cucumbers adds a light, subtle flavor to water without any added sugars or artificial ingredients. Choose from six tested flavor combinations, or use the fruit-to-water ratio and timing guide to create your own fruit-infused water.
Video
Ingredients
Blackberry Mint Infused Water
- ¼ cup fresh blackberries
- 2 small sprigs fresh mint , or about 10 mint leaves
- 4 cups filtered water
Lemon Lime Infused Water
- ½ small lime, thinly sliced
- ½ small lemon, thinly sliced
- 4 cups filtered water
Strawberry Cucumber Infused Water
- ½ cup thinly sliced strawberries
- ½ cup thinly sliced cucumber, peeled or unpeeled
- 4 cups filtered water
Blueberry Orange Infused Water
- ¼ cup blueberries
- 1 small orange, thinly sliced
- 4 cups filtered water
Raspberry Lime Infused Water
- ¼ cup raspberries
- 1 small lime, thinly sliced
- 4 cups filtered water
Cucumber Lime Mint Water
- 2 sprigs fresh mint, or about 10 mint leaves
- ¼ cup thinly sliced cucumber, peeled or unpeeled
- 1 small lime, thinly sliced
- 4 cups filtered water
Instructions
- Wash the fruit, herbs, and cucumber thoroughly. Slice or cut the ingredients as directed.
- Place any whole berries, diced soft fruits (pineapple, melons, peaches, kiwi, and mango), and/or herbs of your choice into a clean glass jar with a lid or a glass pitcher. Gently press them with the back of a spoon to release their juices and natural oils. Do not mash the fruit into a pulp.
- Add any sliced citrus, strawberries, or cucumbers to the jar.
- Pour 4 cups of cold or room-temperature water over the fruit. Cover and refrigerate according to the timing listed below.Citrus with the peel: 1-4 hoursCitrus with the peel and pith removed: Up to 12 hoursWithout citrus: 4-12 hours
- Strain out citrus within 4 hours and other fruits and herbs within 12 hours.
- Serve chilled, with or without ice, or refrigerate the strained water and enjoy within 48 hours.
Equipment
Notes
Yield: Each combination makes 4 cups.
Fruits/Herbs Well Suited to Infusing Water: Berries, citrus, melons, kiwi, pineapple, cucumbers, mint, basil, lavender, and/or cilantro. And ensure the produce is ripe and tastes good for the best flavored water.
Fruit/Herbs to Avoid: Fruits that brown easily, frozen fruit, or overpowering herbs should not be used to infuse water.
Fruit to Water Ratio: For your own combination, use no more than 1 cup total fruit per 4 cups water, plus no more than 1-2 sprigs of fresh herbs.
Amount of Water: While these combinations have been tested using 4 cups of water, you can opt to infuse with 6 or 8 cups for more subtle flavor without doubling the fruit and herbs.
Container: You can use any food-safe container you like to store these flavored waters, but glass is less likely to retain odors or affect the water's delicate flavor.
Water: If your tap water has a noticeable mineral or chlorine flavor, use filtered water.
To Reuse Fruit and Herbs: I don't recommend reusing muddled fruits or soft fruits to infuse water a second time. But sliced citrus, ginger, and sturdy herbs work well. After straining off the fruit, immediately cover with fresh water and refrigerate. After infusing a second time, discard the fruit and herb solids.
Nutrition
Calories: 1kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
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These infused waters are the best ways to vegetate while having a fruitful experience!
Try a blood orange combination. Any kind of berry would be good with it really. Blood oranges are only available from december to late February in most places. The orange is this pretty red and nice and sweet.
GREAT tips
DELICIOUS recipes
CLEAR directions and notes
THANK YOU FOR SHARING
I tried the orange and blueberry one and it was delicious 😋 I used frozen blueberries and left it in the fridge overnight 🤤
So glad you enjoyed Myra!
Mango and pineapple
My go to infused water is lemon and those leftover cuties oranges that are left from the bag you by. Great way to use the leftovers up is with my lemon water.
I love the idea of cutie orange water 🙂
Hello just wondering if these fruit infused waters have to be made in glass jars?
Hi Amanda, I recommend plastic so that no other flavors will leach into the waters. You can use plastic or stainless steel if desired.
Love all the flavour combos! My hands-down one though is frozen raspberries, muddled lemon slices and tarragon. Sometimes frozen strawberries find their way in too. So refreshing.
I love the idea of adding tarragon--so refreshing.