Infused Water

posted in: Body, Food | 0

It’s [un]officially summer time, folks! And what does that mean? Hydration, hydration, hydration. I’m all about finding different ways to get my water in everyday. Watermelon is a big one, along with these delicious (and pretty) infused waters. Plus, they’re so simple to make. I’ve highlighted a few of my favorites below, but nearly any fruit, veggie, and herb combo will work.

Start out by slicing up your fruits and veggies. Add them to an empty pitcher, add water, and refrigerate for 3 to 6 hours. Voila! It’s that easy. If you’re like me and just want to chug the entire thing once it’s ready, fear not – you can refill the water many times and start the infusing process over. After 3 to 4 days of refills you’ll want to start over with fresh ingredients. For a more intense flavor, refrigerate for about 12 hours.

I used a large mason jar and a pitcher to make the two you see, but any container will work. You will have to adjust the amount of each ingredient depending on the container you choose. To give you an idea of amounts, for the 32-ounce mason jar pictured I used 2 strawberries, half a cucumber, and 1 sprig of mint. For the larger pitcher I used 1 orange and about 10-15 cherries, which I cut small slits into with a sharp knife.

Cucumber Strawberry Mint is my go to – it’s cool, refreshing, and the strawberries add just a touch of sweetness. Here are a few more of my favorite combos:

Orange Cherry Lime
Grape Strawberry Lime
Orange Pineapple
Raspberry Lime
Jalapeño Strawberry
Watermelon Basil
Blackberry Orange

Most of the recipes don’t require any prep except for cutting the fruits and veggies. If using blackberries or raspberries you can muddle them first, if you’d like. Also, if you are finding that your citrus waters are somewhat bitter, just cut the rinds off before adding them to the pitcher.

Now drink up!


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