Fruit-Infused Water
Flavor waters with fresh fruits and herbs to create infused waters for a healthy, refreshing way to hydrate.
Servings: 8
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 large lime sliced
- ½ large lemon sliced
- 4 cups filtered water
Strawberry Cucumber Infused Water
- ½ cup strawberries hulled and sliced
- ½ cup cucumber sliced
- 4 cups filtered water
Blueberry Orange Infused Water
- ¼ cup blueberries
- 1 large orange sliced
- 4 cups filtered water
Instructions
- Place the fruit and/or herbs of your choice into a clean glass jar with a lid or a glass pitcher. Muddle (or break) up the fruit and herbs a bit with the back of a spoon to help release natural flavors.
- Cover with 4 cups of filtered water and place in refrigerator for at least 3 hours.
- Enjoy within 48 hours for best results. Keeping in mind that after 24 hours, you may want to remove the fruit and herbs to prevent the water from becoming bitter.
Video
Notes
Doubling: Any recipe can easily be doubled or tripled.
Container: You can use any food-safe container you would like to store these flavored waters in, but glass is less likely to leach other flavors into your water, giving the water the purest taste.
Filtered water is best. If you have well-water, hard-water, or your tap water has an aftertaste, use filtered, or distilled water for the best results.
Multiple Infusions: Once you reach the halfway point of the infused water, you can opt to refill with water and chill again, repeating the process for up to 2 days. Fruits with strong flavors, such as lemon, pineapple, and orange, are best for multiple infusions. Fleshy fruits, berries, and melons are not well-suited to multiple infusions, as they break down quickly.
Nutrition
Calories: 1kcal | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 1mg
