Refreshing fruits and herbs infused water recipes

Fruit infused waters are a wonderful and refreshing drink option for summer when the sun is out, the kids are bored, and the bugs are biting.

TV commercials will try to convince you that only soda and processed drinks are thirst-quenching enough for summer. Of course, you probably already know better, but sometimes it is nice to have an alternative to plain water.

The market for sweetened-processed-junk-to-add-to-water is a multi-billion dollar industry. This is unfortunate for all of the people drinking this junk. The body doesn’t need refined sugar, and it certainly doesn’t need artificial sweeteners or food dyes.

 

If you want to add some delicious taste and health benefits to water, try these infused water recipes instead! These recipes use micro nutrient rich herbs, fruits, and vegetables for thirst-quenching flavour with added benefits!

Why Fruit Infused Water?

Why not just drink juice or soda? Several reasons:

Better Flavor

I personally prefer the subtle flavours of infused water to the over-sweet flavour of most juices. Unlike juice, the flavour is gentle and very refreshing. There’s a reason high-end restaurants and spas serve infused waters like these!

Less Sugar

Most fruit juice also contains a lot of sugar. Even without added sugar, the juice is a source of naturally occurring sugars and it is better to consume fruit whole so that you get the fibre, which helps slow down sugar absorption.

Hydration

Fruit infused waters contain much of the flavour (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.

There are a couple of tips that make the process easier and improve the taste:

Use a Good Pitcher

Using a high-quality glass pitcher really does improve the flavor of infused water. This also makes it much easier to serve and enjoy! There are several great options for pitchers or jars:

Glass Pitcher with Infusing Lid – This pitcher is my absolute favorite because it is all glass with a stainless steel lid that keeps the fruit in the pitcher so it is easier to pour. It stores easily in the fridge for infused water on demand.

A half-gallon glass mason jar – A cheaper option is a half gallon mason jar. I always have these around the house and use them for infused water and dozens of other things.

Use High-Quality Fruits and Herbs

 

The fruit and herbs are adding flavor to the water. But if they are not organic, they might be adding some unintended pesticides or chemicals. I always try to choose high-quality fresh organic produce for making infused waters to avoid the pesticides in many conventional produce. If you do have to use conventional produce, be sure to peel off the rind or skin before infusing.

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. Some of the recipes below are written for a half-gallon jar, others for a gallon jar.

You can double or halve any of them to make more or less. Also, these recipes are just suggestions and fruit waters are based on your taste preferences so experiment and enjoy!

If you drink the water within the first day, you can add more filtered water and re-infuse to get a second use out of the fruits and herbs.

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 1/2 gallon glass jar. Add 8 fresh mint leaves, muddled, 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.

 

  1. Pineapple Mint

 

One of my favorites! 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 1/2 gallon-size glass jar with 10-12 leaves of fresh mint, muddled. Add filtered water to fill and stir until well mixed. Store in refrigerator.

 

  1. 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 fridge and allow at least 4 hours to infuse.

 

  1. Strawberry Lemon

 

Like strawberry lemonade, but better! Add 15 fresh strawberries, washed and finely sliced to a 1/2 gallon glass jar. Add one sliced lemon with rind on. Fill with water. Let sit 4 hours (to overnight) in fridge and enjoy.

 

  1. 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 fridge until ready to drink.

 

  1. Grapefruit Raspberry

 

Another one of my favorites! Add one grapefruit, thinly sliced with rind on, to a gallon-size glass jar. Then add 1/2 cup fresh raspberries, muddled slightly. Add water and mix well. Store in fridge for at least 4 hours before drinking.

 

  1. Mango Pineapple

 

Peel and thinly slice one fresh mango. Add to 1/2 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.

 

  1. Grape Orange

 

The hands-down kid favourite at our house. Place 2 cups of organic grapes, sliced in half, into a gallon-size glass jar. Add one orange, thinly sliced with rind on. Refrigerate overnight for best flavour.

 

  1. Pineapple Basil

 

My husband’s favourite. Add 1/4 of a fresh pineapple and 15 leaves of fresh muddled basil to a half-gallon jar. Add filtered water. Infuse overnight and enjoy.