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.
Servings: 4 cups
Equipment
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.
Video
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
