I love fruit infused water. It makes it so much easier to drink water throughout the day. One of the best tricks to drink more water is to keep a few different flavors of water in the fridge. If you don’t feel like a glass of citrus water then maybe strawberry and blueberry water will hit the spot. If you’re in more of a herb mood then maybe watermelon and rosemary. Spa water isn’t just for the spa anymore! 🙂
I love water, but I do get kind of bored with it. My water boredom motivated me to start keeping a variety of infused waters in the fridge. Water with subtle flavors infused into it. Water with a little something extra. A touch of flavor–not an explosion of flavor–with little or no sweetness. Many spas serve fancy waters like these, and it turns out that they couldn’t be simpler to make. And, they are so refreshing.
How to make Fruit Infused Water
What you’ll need:
- fruit — I like to use all kinds of citrus and berries. I also found pineapple and watermelon to work well for flavoring water. Make sure it’s good and ripe for maximum sweetness and flavor. If you don’t want to buy whole fruit, many grocery stores sell pre-cut fruit.
- herbs — many herbs complement fruit flavors well.
- jars or pitchers — I use 2 quart mason jars primarily, but any 2 quart pitcher will do.
fruit infusion pitcher–I have a couple of these–it’s another option if you think you’ll be making infused waters regularly; a very easy, tidy way to strain the fruit from the water.
fruit infusion water bottle–I love using this for a portable, on-the-go option.
- muddler or wooden spoon for mashing fruit and herbs
- filtered water — Don’t use dirty tap water. Filtered water makes all the difference in the world.
Fresh vs. frozen fruit. When in season, I prefer to use fresh fruit. However, when fruit is out of season, the fresh version can be tart or flavorless. Because fruit that is to be frozen is picked at the peak of ripeness, it is often the better option for the best flavor, sweetness, and nutrients. I find this to especially to be the case with berries and peaches.
A variety of fresh herbs. Use whatever herbs you like or happen to have on hand. It’s surprising how well herbs blend with most fruit flavors. Mint is the most obvious herb choice. I have also used basil, rosemary, sage, thyme, lavender, and tarragon. All of which are delicious and complement the fruit well.
Quantities: The quantities in my flavored water recipes are all for 2 quart jars or pitchers.
Make sure you thoroughly wash your fruit. Citrus fruits and berries need to be really, really clean to keep contaminants and bacteria out of your flavored water. I recommend organic fruit, if it isn’t going to be peeled.
Watermelon Rosemary Flavored Water. Add a sprig of rosemary to a pitcher and muddle gently (rosemary releases a strong flavor without much muddling). Add watermelon cubes; twist and press gently to release juices. Fill pitcher with ice cubes, add filtered water to the top, stir, cover and refrigerate.
Cranberry Lime Infused Water for Thanksgiving
Cranberry and Lime Flavored Water (beautiful color and mildly tart) — Quarter 2 limes; with your hands, squeeze the juice into the jar, then throw in the squeezed lime quarters. Add 1 cup of cranberries. Press and twist with a muddler to release some of the juices (don’t pulverize the fruit). Fill the jar with ice, then add filtered water to the top. Stir, cover, and refrigerate. If the water is too tart add a little bit of agave or stevia to sweeten the water a little.
What do you think?
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