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4 Beautiful Infused Waters for Refreshment on Hot Days

Upgrade your H2O with these four flavorful water recipes, and create your own thirst-quenching infusions using bright, fresh, and nutritious ingredients.

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Something about enjoying a cup of chilled water from a pitcher filled with vibrant fruits and veggies signals your brain to take a mini vacation, allowing your body to let go of any tension it might have been holding onto from the day’s stressors. You don’t need to book a pricey massage to enjoy this spa staple. These flavored water alternatives are incredibly easy to make at home, using ingredients that are likely already in your fruit bowl or produce drawer.

All you need to get started is a container that holds at least a gallon of water, equivalent to eight (8-ounce) glasses. If you have a large decanter that holds more, simply double the recipe. Because you’ll be immersing fruits, vegetables, and herbs in water that you’ll later be drinking, it’s vital to clean them thoroughly with running water beforehand. It generally takes two hours or more to infuse the water with flavor. Waters can be kept in the refrigerator for up to three days. Softer fruit, such as strawberries, break down more quickly and may only last for two days. Stick with fruit that is ripe, but not overripe, and herbs that are fresh and free from any bruising. I prefer filtered water for infusions, but it’s not necessary.

There are so many amazing combinations of fruit, vegetables, and herbs to make these refreshing infused waters. Aim to include at least one item that’s bright and colorful to make the drink more visually alluring. Here are some of my favorite fresh foods to mix and match—you can’t go wrong with any combination! Keep a pitcher on hand in the warmer months to stay fully hydrated and serve guests. On the hottest days, it will be so nice to open the fridge to find a spa-ahhh waiting inside.

Herbs: Rosemary, mint, lemongrass, tarragon, thyme, basil, cilantro, parsley

Fruits: Lemon, lime, grapefruit, orange, strawberries, raspberries, blackberries, pineapple, star fruit and any type of melon

Vegetables: cucumber, celery, fennel

1. Lemongrass Pineapple Mint Water

Ingredients

2 lemongrass stalks
1 cup fresh pineapple, sliced into 1-inch pieces (1/4-inch thick)
1 cup fresh sprigs of mint, woody ends trimmed

Directions

Remove outer leaves of the lemongrass stalk and discard. Split the stalk down the center with a sharp knife and cut into 3-inch long pieces. Place into pitcher, then top with the pineapple and mint. Fill pitcher to the top with cold water and place in the refrigerator. Allow to infuse for two hours or more.

Yield

Makes 8 cups

2. Tarragon Strawberry Water
 Ingredients

1 cup sliced fresh strawberries
1 cup tarragon sprigs, woody ends trimmed

Directions

Place the strawberries into pitcher, then top with the tarragon. Fill pitcher to the top with cold water and place in the refrigerator. Allow to infuse for two hours or more.

Yield

Makes 8 cups

3. Cucumber Mint Water
Ingredients

1 cup sliced seedless cucumber
1 cup fresh mint leaves

Directions

Place the cucumber slices into pitcher, then top with the mint. Fill pitcher to the top with cold water and place in the refrigerator. Allow to infuse for two hours or more.

Yield

Makes 8 cups

4. Lemon Rosemary Water

Ingredients

2 lemons
1 cup rosemary sprigs

Directions

Roll lemons on counter to release juice. Slice into wheels, discarding ends, and place the lemon wheels into pitcher, then top with the rosemary. Fill pitcher to the top with cold water and place in the refrigerator. Allow to infuse for two hours or more.

Yield

Makes 8 cups

Photos by Caroline Chambers

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