How to make Infused Water

Summer is the time to hydrate, hydrate, hydrate. But after a while water can get, well, a little boring. The solution? It’s simple. Just add fruits, veggies and herbs to add flavor to your H2O and make it more refreshing to quench your thirst. Here are some ideas:


10 Tips for getting started:

  1. Start with 32 ounces of water. Add ingredients.
  2. Infuse for 1-2 hours at room temperature or in the fridge for 3-4 hours. You can infuse for longer, but after the recommended time period, flavors may start to dominate.
  3. In the case of citrus drinks, if you plan to infuse for longer than 4 hours remove the rinds. The rind of citrus fruits will create a bitter taste if left in the water too long.
  4. For fruitier drinks, such as strawberry and basil, try removing the herbs (in this case the basil) after a few hours, and letting the fruit sit longer.
  5. Infused water made at room temperature will gain flavor faster than refrigerated water.
  6. If infused water is not refrigerated, you need to drink it within 4 to 5 hours or it will go bad.
  7. After the allotted infusing time, fruit needs to be removed from the water to keep it from decomposing and tainting the water’s refreshing flavor.
  8. Infused water can be kept in the fridge for up to 3 days.
  9. When cutting citrus such as grapefruit, orange, lemon or lime, it is best to cut against the grain, so cut these fruits in rings or slices rather than in wedges. And again, consider removing the rind to avoid a bitter taste.
  10. Hardy fruits such as orange, lemon or pineapple can handle multiple infusions. Berries and melons can really only be used for one infusion as they decompose or become mushy faster.


Try any one of these combinations with 32 ounces water:

  • Lemon + ginger + mint
  • Cucumber + lemon + lime
  • Orange + lemon
  • Watermelon + basil
  • Strawberries + basil
  • Blueberries + mint
  • Raspberries + lemon + water
  • Raspberries + blueberries + mint
  • Orange + kiwi
  • Lemon + lime

For more tips and options, check out this guide to infused waters from theyummylife.com


Instead of infusing the water, you can also infuse the ice cubes like in this recipe for Citrus & Mint Ice Cubes from Sarahwaldman.com



There’s more to infused waters than meets the eye.

All of these fruits and veggies carry a load of nutrients on their own—Vitamins A, C, B K, phytonutrients, antioxidants and so on. Consider it your own version of Vitamin Water with this nourishing and refreshing recipe from soupaddict.com: http://soupaddict.com/2013/08/vitamin-water/


Certain combinations also are considered to help boost immunity or combat health conditions. Check out these mixes:

Immunity: Try an infusion of ginger, an antioxidant with anti-inflammatory properties, and orange, which is filled with Vitamin C, a natural immune booster. A mix of lime, orange and lemon, which is also loaded with Vitamin C, is also thought to function as an immune defense.

Pain relief: Infuse water with mango and ginger. Together these two work as a natural pain reliever.

Skin Detox: Combine cucumber, mint and lemon. You’ve likely come across this combination at a spa. Lemon is known to help flush toxins out of our body. Hence, why people often recommend drinking lemon in warm water in the morning. Cucumber combats water retention, while mint is a diuretic also helping to remove excess liquid from our body.


For more tasty options check out these offerings:

Herbal waters from gardenista.com


And, infused water can even be a solution to using fruit or veggie scraps. Try this recipe to use your leftover strawberry tops from Food52.com


A different twist on infused water is to add a protein boost with chia seeds with this Strawberry-Basil Chia Fresca from blissfulbasil.com


While this blueberry soda from sarahwaldman.com is a little different from a straight up infused water, it’s a tasty treat for a summer refreshment