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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 fruit-water recipes instead! These recipes use micronutrient-rich herbs, fruits, and vegetables for thirst-quenching flavor with added benefits!
Why Fruit Infused Water?
Why not just drink juice or soda? Several reasons:
I personally prefer the subtle flavors of infused water to the overly sweet flavor of most juices. 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.
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 much conventional produce. If you do have to use conventional produce, be sure to peel off the rind or skin before infusing, and/or wash with this easy fruit and vegetable rinse recipe.
If you grow to love fruit- and herb-infused water like I have, consider starting an indoor herb garden in your kitchen just for this purpose! Then fresh herbs are always only a pinch away.
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 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
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 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
Another one of my favorites! 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
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 water. Infuse overnight and enjoy.
As a fun variation, use sparkling mineral water!
Have you ever made fruit-infused water? What is your favorite combination?
Discussion (60 Comments)
WOW! I am so loving these fruit infused water recipes – have not done this before.
Hi! A couple questions –
First, would it be more conducive to extracting the flavor if all the fruits were muddled?
And, someone already asked but I didn’t see an answer – is there any reason the fruit can’t be eaten after removing from the water?
(I’m cringing as I think about expensive organic berries being tossed away…. maybe use in a smoothie or as part of a dessert?
Also, I don’t care for mint (I know. Weird.) Can you recommend other appropriate herbs that can be substituted?
Thank you so much for posting this encouraging piece!!
Katie - Wellness Mama
It would probably help with flavor if all were muddled, but it would also be harder to pour without getting fruit in the water, unless you used a strainer, but you definitely could. Also, you can absolutely eat the fruit after or make smoothies. Instead of mint… basil or cilantro are good
Great ideas Katie ,infusion with real fruit ,herbs and staying away from carbonated beverages wich robb someone’ s digestive juices in stomach and block absorption is great idea.
I grew mint and lemongrass this season especially to mix with fresh vanilla bean in gallon distilled water. Soooo refreshing!
That sounds so yummy!
Sherry Hammet..did you just chop the Lemon grass and add?..and did you crush the vanilla bean?..this sounds delish!
I make an infusion that reminds me of creamsicles eaten as a child! Slice an orange, with rind. Slice half a vanilla bean down one side, open it and scrape out the “beans”. Place sliced orange, vanilla bean scraps and the shell in your jar of water. Let infuse and enjoy!
Have done this for years before it was all the rage of healthiness.
Thanks a lot for this Katie.
I’m just finishing a 7-day detox and I want to continue good habits so this comes at a great time.
I normally just squeeze lemon or lime in boiled (cooled) water but it doesn’t hit the spot. I never thought of infusions, d’uh! So I made the cucumber and mint infusion last night (refreshing) and today I’m going to try the pineapple and mint infusion.
Have a great day!
Thanks for the recipes! Some of these I’ve never heard of before. One of my favorites you didn’t mention is apple – cinnamon water. 🙂
Rose petals and lychee
I will definitely try this. Love your ideas and usually can’t wait to tr the. Do you eat the fruit?
Yes, I make infused waters. I usually do mixed berries. Sometimes just lemon or lime. My favorite to make has cucumber,lemon,mint and rosemary. I also add a pinch of salt for electrolytes. I get more water into my body that way as plain water can get boring. I will definitely try these recipes.
Please clarify what you mean by “muddled mint”? I ‘m guessing it means to smash it, but I’m no sure.
Technically, yes, but I would also insert the word “gently”. Do not shred, tear, crush, or otherwise mutilate your herbs as they will get quite bitter. Fun fact: the bitterness comes from chlorophyll being released as the leaves are broken, which is quite good for you, but pretty nasty tasting in the water. Over-muddling will risk the flavor, but up the nutrients.
Thank you for clarifying. I’m going to enjoy experimenting with these.
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