This summer, I am obsessing over Infused Water! Seriously, I can’t seem to get enough and creating combinations has become my subtle palate of the hydration arts.
Why Infused Water?
You might be asking yourself: Why not just drink fruit juice?
The truth is, there are several reasons to infuse. Here are my top four:
Seriously, combining beautiful fruits and splashes of herbal green into your water pitcher is a work of art in and of itself. The colors are striking and just looking at it makes you thirsty!
2. Better Flavor
The subtle flavors of infused water is incredibly dynamic versus the over-sweet flavor of most juices. Adding herbs like mint, basil and rosemary can add gentle flavor that seems to gradually unfold on the taste-buds.
3. Less Sugar
Fruit juice is a source of naturally occurring sugars and fruit juices often offer a concentration of this sugar. Plus when you juice fruit you don’t get the fiber you would naturally get by eating the fruit whole. That precious fiber helps slow down sugar absorption.
4. More Hydration
Fruit Infused Waters are packed full of flavor and most people enjoy the taste of fruit waters— making them more likely to drink more water and they are an easy way to add variety to regular water. Plus, if you know that you are going to be spending a lot of time sweating in the sun, then you can amp up your infusion by adding a couple of drops of trace minerals and/or a small pinch of salt for a bit of electrolyte goodness.
How to Make Fruit Infused Waters
Add desired fresh peeled and slice fruits and a couple of sprigs of your favorite herbs to water. Let it marinate for at least 2 hours at room temperature or for 4 hours in the refrigerator. I typically make a batch just before bed and put it in the refrigerator so that we have a bit of fresh and fruity water for the morning.
I often keep my fruit infusions for two days in the refrigerator. We drink a lot of water, so each time the pitcher is half empty I add more water to the brew. This helps to ensure we always have flavor in our water.
Below are some of my favorite herb and fruit infused water recipes! Remember these recipes are just suggestions and fruit waters are based on your taste preferences so experiment and enjoy!
Cucumber, Lemon and Mint
Peel and slice 1/2 of a lemon. (if you don’t peel the lemon then the water will eventually be bitter). Thinly slice one cucumber. Make sure to peel the cucumber if it isn’t organic! Add 8 fresh mint leaves to a 1/2 gallon glass jar and muddle. Then add in the sliced cucumbers and lemon. Fill with filtered water. Stir gently and place in refrigerator for at least 4 hours or overnight.
Watermelon, Strawberry and Basil
Add 8 leaves of basil to a half gallon size glass jar and muddled. Add in 1 cup of fresh watermelon (without the rind) and add filtered water to fill. Store in fridge and allow at least 4 hours to infuse.
One of my all-time favorites! Add 10-12 leaves of fresh mint to a 1/2 gallon size glass jar and muddle. Peel and thinly slice about 1/4 of a pineapple. The more thinly sliced the pineapple, the more flavor it will infuse. As a side bonus you can be a bit playful with how you slice your pineapple… go on, have some shape fun. Add filtered water to fill and stir until well mixed. Let sit 4 hours (to overnight) in fridge to fully infuse.
My all time favorite strawberry lemonade! Add 5-10 whole strawberries (washed & with the green removed) to a 1/2 gallon glass jar. Add one sliced lemon without the rind. Fill with water. Let sit 4 hours (to overnight) in fridge and enjoy.