Why Fruit Infused Water?
Unlike juice, the flavor is gentle and very refreshing. There’s a reason high-end restaurants and spas serve infused waters like these!
Most fruit juice also contains a lot of sugar. Even without added sugar, juice is a source of naturally occurring sugars and it is better to consume fruit whole so that you get the fiber, which helps slow down sugar absorption.
Fruit-infused waters contain much of the flavor (or more) of fruit juices without the sugar, making it easier to drink more. Most people enjoy the taste of fruit waters, making them more likely to drink more water.
Variety is the spice of life, after all!
How to Make Fruit Infused Water
It is hard to even call infused water a recipe because it is so simple. My kids love making these infused water recipes on their own and even figure out new flavors.
Give It Time
For best flavor, it takes at least 4 hours or overnight in the refrigerator to let the flavors of the fruit infuse into the water.
Infused Water Recipes
Here are some of my favorite herb- and fruit-infused water recipes:
1. Cucumber Mint
Thinly slice one cucumber. 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. Stir gently and place in refrigerator for at least 4 hours or overnight.
2. Citrus Blueberry
Slice two organic oranges into thin slices (leave the rind on for better flavor). Add sliced oranges and 1 cup of blueberries to a gallon size glass jar. Add filtered water to fill the jar and stir gently. Refrigerate for at least 4 hours and store in refrigerator.
3. Pineapple Mint
Peel and thinly slice about 1/4 of a pineapple. The more thinly sliced the pineapple, the more flavor it will infuse. Add to a ½ gallon size glass jar with 10-12 leaves of muddled fresh mint. Add filtered water to fill and stir gently. Store in refrigerator.
4. Watermelon Basil
Add about 2 cups of finely chopped fresh watermelon (without rind) to a gallon-size glass jar. Add 15 leaves of muddled basil and filtered water to fill. Store in refrigerator and allow at least 4 hours to infuse.
5. Strawberry Lemon
Like strawberry lemonade, but better! Add 15 fresh strawberries, washed and finely sliced to a ½ gallon glass jar. Add one sliced lemon with rind on. Fill with water. Stir gently and refrigerate 4 hours or overnight in refrigerator and enjoy.
6. Cherry Lime
Reminiscent of cherry limeade, minus the sugar coma. Add two cups of fresh cherries, cut in half, and one fresh lime, sliced into thin slices, to a gallon-size glass jar. Add water to fill. Mix gently and store in refrigerator until ready to drink.
7. Grapefruit Raspberry
Add one grapefruit, thinly sliced with rind on, to a gallon-size glass jar. Then add ½ cup slightly muddled fresh raspberries. Add water and mix well. Store in refrigerator for at least 4 hours before drinking.
8. Mango Pineapple
Peel and thinly slice one fresh mango. Add to ½ gallon glass jar. Add 1 cup of finely chopped pineapple and filtered water. Allow to infuse in the refrigerator for 4-6 hours before drinking.
9. Grape Orange
The hands-down kid favorite at our house. Place 2 cups of halved organic grapes into a gallon-size glass jar. Add one orange, thinly sliced with rind on. Refrigerate overnight for best flavor.
10. Pineapple Basil
Add ¼ of a sliced fresh pineapple and 15 leaves of muddled fresh basil to a half-gallon jar. Add filtered water. Infuse overnight and enjoy.