Staying hydrated is key to many things health-related. As much as I love water, sometimes I like to get fancy and add fruits, herbs, and other enhancements to change up the flavor and add some more nutrients to my daily consumption.
The summer season brings some of the most and juiciest fruits that are perfect for making infused waters. Before we get into the recipes, there are a few things to keep in mind before you start mixing.
When possible choose organic produce over conventional. This will help with reducing the number of pesticides, chemicals, and other residues you’ll have to rinse off before using your ingredients. Since I use different herbs all the time, I’m planning to start an herb garden to avoid having to spend extra money on herbs.
Everyone likes different types and brands of waters. The great thing about making infused waters is that you can use whatever water you choose. So if you’re a spring water person or a purified, and even alkaline water will work with any of the infused recipes. Don’t worry about limiting yourself. Your choices are endless.
Prepping and Infusion Process
Depending on the type of fruits you use, you will have to choose and prepare them differently. The most common fruit used in waters is citrus. With citrus fruits, you can easily slice them, then halve or quarter them. No matter which way you do it, the flavor will infuse in the water. Other soft fruits such as strawberries, for example, can be prepared the same way.
With hard fruits, you’ll have to slice them thin in order to release the flavors. They generally take longer than soft fruits.
To use herbs in your water recipes, you’ll want to muddle or tear them before adding water. This will help release the flavor and oils and it will properly infuse in your water.
When you start the infusion process, muddle your herbs to release the flavor and oils, then add your fruits. Once your infusions have been added, add room temperature water to your mix. If you are using citrus in your water, remove them after about 4 hours. If you soak them for more than 4 hours, the rind may become bitter.
In the event you don’t finish your delicious water in 24 hours, remove the fruit and store for no more than 3 years. Need some infusion inspiration, check out some of my favorite recipes below.
- Watermelon, Mint
- Pineapple, Mint
- Cucumber, Lemon, Mint
- Watermelon, Kiwi, Lime
- Strawberry, Lemon, Mint
- Watermelon, Cucumber, Mint
- Mango, Raspberry Ginger,
- Strawberry, Lemon, Mint
- Blueberries, Lemon, Mint
- Blueberries, Lemon, Rosemary
- Pineapple, Coconut Chunks, Lime
- Blueberries, Lime, Mint
- Apple and Cinnamon
- Raspberry and Lime
- Watermelon, Rosemary, and Lemon
- Pineapple, Mint, and Ginger