Infused water recipes (with fruit & herbs!)

Fruit-infused waters make a refreshing summer drink when the sun shines. Children are boredAnd the bugs are biting.

You will see TV ads that claim only processed drinks and soda are sufficient to quench your summer thirst. You can drink water, but you should also consider drinking soda and other processed drinks. You already know what to expectIt’s nice to have a choice of plain water.

The sweetened and processed junk added to water market is a multibillion dollar business. It’s a shame for the people who drink this garbage. The body doesn’t need refined sugar, and it certainly doesn’t need artificial sweeteners or food dyes.

These fruit-water recipes will add a delicious flavor to your water and provide health benefits. These recipes are packed with micronutrients and use herbs, fruits, vegetables, and other foods to quench your thirst while also providing additional health benefits!

Why Fruit Infused water?

Why not drink only juice or soda instead? There are many reasons.

Better Flavor

I prefer the subtle flavors in infused water over the sweet taste of most juices. The flavor is mild and refreshing, unlike juice. There’s a reason high-end restaurants and spas serve infused waters like these!

Less Sugar

Fruit juices are usually high in sugar. Even without sugar added, juice contains naturally occurring sugars. It’s better to eat fruit whole in order to get fiber which slows down the sugar absorption.

Hydration

Fruit-infused water contains the same flavor as fruit juices (or even more), but without the added sugar. This makes it easier to drink. Fruit-infused waters have a pleasant taste, so people are more likely to drink water.

Variety is the spice to life!

How to make Fruit Infused water

The infused water is so easy to make that it is difficult to call it a recipe. My kids enjoy making these infused waters on their own, and they even come up with some new flavors.

You can make it easier to prepare and enhance the taste by following these tips:

You Should Use a Good Pitch

A high-quality, glass pitcher can improve the taste of infused waters. The water is also easier to serve. There are many options available for pitchers or jars.

• Glass Pitcher with Infusing Cap – This pitcherIt is my favorite pitcher because it’s all glass and has a lid made of stainless steel that holds the fruit inside the pitcher, making it easier to pour. The pitcher can be stored in the refrigerator for on-demand infused water.
• A half-gallon glass mason jar – A cheaper option is a half-gallon mason jar. They are always around my house. Other things abound.

Buy High-Quality Fruits & Herbs

Fruit and herbs will add flavor to your water. If they aren’t organic, then they could contain unintentional pesticides and chemicals. To avoid pesticides, I only use organic fresh produce when making infused water. You can use conventional produce but be sure to remove the skin or rind before infusing. Simple fruit and vegetable Rinse recipe.

Consider starting your own fruit and herb-infused waters. an indoor herb garden in your kitchenEspecially for this! You can always have fresh herbs at hand.

Give It Some Time

To get the best flavor from the water, let it sit in the fridge for at least four hours or over night. Some recipes are for a half gallon jar and others for a quart jar.

You can also double or half any of these recipes to make more. These recipes are only suggestions, and the fruit waters you make will depend on your personal taste. So, experiment and have fun!

If you don’t drink it within a day, add more filtered bottled water to re-infuse and get another use from the fruits and herbs.

Infused water recipes

Here are some of the best recipes for fruit-and-herb-infused water:

1. Cucumber Mint

One cucumber, thinly slice. Peel if it isn’t organic! Add the sliced cucumbers to a ½ gallon glass jar, add 8 muddled fresh mint leaves, and fill with filtered water. Place in fridge for at least four hours or overnight.

2. Citrus Blueberry

Slice two organic oranges thinly (leave rind intact for better taste). Add the sliced oranges, along with 1 cup of blueberries, to a gallon-sized glass jar. Pour filtered water into the jar, and gently stir. Refrigerate for 4 hours at least and then store in refrigerator.

3. Pineapple Mint

This is one of my favorites. Slice thinly about 1/4 of the pineapple. The more you thinly slice the pineapple, it will have more flavor. Add to a ½ gallon size glass jar with 10-12 leaves of muddled fresh mint. Fill the jar with filtered water and gently stir. Store in the refrigerator.

4. Watermelon Basil

Add 2 cups of watermelon, finely chopped (without the rind), to a gallon glass jar. Fill the glass jar with 15 leaves of basil muddled and filtered. Allow at least four hours for the infusion to take place in the refrigerator.

5. Strawberry Lemon

Like strawberry lemonade… but better! Add 15 fresh strawberries, washed and finely sliced to a ½ gallon glass jar. Add a lemon slice with the rind intact. Fill up with water. Enjoy after 4 hours in the refrigerator or overnight. Stir gently.

6. Cherry Lime

It’s like cherry limeade without the sugar coma. Two cups of cherries cut in half and one lime sliced thinly into thin slices should be added to a gallon glass jar. Fill the glass jar with water. Add water to fill.

7. Grapefruit Raspberry

One of my favorite recipes! Add one grapefruit thinly sliced, with the rind still on, to a quart-sized glass jar. Then add ½ cup  slightly muddled fresh raspberries. Mix well. Add water. Keep in the refrigerator at least 4 hours.

8. Mango Pineapple

Peel and thinly shave one mango. Add to ½ gallon glass jar. Add 1 cup finely chopped pineapple, filtered water and 12 gallon of distilled water. Infuse the pineapple in the fridge for 4-6 hours.

9. Grape Orange

Our kids’ favorite. Pour 2 cups of organic grapes, halved, into a quart-size glass jar. Add one orange, thinly cut with rind intact. Refrigerate overnight for best flavor.

10. Pineapple Basil

My husband’s favorite. Add ¼ of a sliced fresh pineapple and 15 leaves of muddled fresh basil to a half-gallon jar. Add filtered bottled water. Infuse over night and enjoy.

As a fun variation, Sparkling mineral water!

Have you ever made fruit infused water? What is the best combination for you?