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 tap or filtered water and place in refrigerator for at least 3 hours, or 12 hours for really flavorful, tangy water.
After 24 hours, remove the fruit and herbs to prevent the water from becoming bitter.
Store in the refrigerator for up to 3 days.
Storage: Flavored waters can be stored in the fridge for 3-4 days. After 24 hours, you may want to take out the fruit and herbs to prevent bitterness.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. Filteredwater 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.Prevent bitterness: When using citrus fruits, either remove the rinds BEFORE infusing the water or remove the citrus after infusing for 4 hours.Using the Same Fruit to Repeat the Process: It is best, to add water to the container once you reach the halfway point so that the flavorful water mixes and imparts some flavor to the new water. You can repeat this process for up to 3 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.