No problem staying hydrated when your water looks and tastes like a summertime treat. Infusing water with fruits, herbs, and botanicals helps you drink more water without excess calories, sugars, and artificial flavorings. Plus! You’re reducing single-use plastic pollution.
But before you get started, there are a few essentials you should know to make sure that your infused water is refreshing in every sip.
Ingredients
Choose organic when you can. Wash produce and rinse herbs to remove chemicals, pesticides, and other residues.
Water
Use cold or room temperature filtered water. Hot water makes produce fall apart faster and can compromise the nutrients you're trying to coax out of the ingredients.
Vessels
Glass, plain and simple. You can splash out for purpose-built infusing pitchers and bottles, but you don't have to. Spend on fresh produce instead.
Prep Tips
- Softer fruits like citrus and strawberries can be sliced thick, thin, halved, or quartered. Harder fruits like apples should be sliced very thinly because they take longer to release flavors.
- Crush fibrous ginger root, rosemary, and lemongrass with a muddler or wooden spoon; tear or crush leafy herbs like mint, basil, and cilantro to release their oils.
- Loose herbs and flowers—lavender, rose petals, dried hibiscus—can be corralled in a tea infuser or cheesecloth.
Soak Time and Temperature
- Infuse water at room temperature for no more than 2 hours. After that, put it in the fridge to prevent bacterial growth.
- Cucumbers, citrus fruits, melons, and mint flavor water almost immediately. Apples, cinnamon, fresh ginger root, and rosemary need an overnight soak in the fridge.
- Melons and sliced strawberries start looking waterlogged after a few hours; citrus, and whole berries look pretty good even after hours in the fridge.
- After 4 hours, unpeeled citrus can make water taste bitter. To make a big jug of infused water for a party, peel the citrus before soaking. Or you can soak it unpeeled for 4 hours, remove it, and add fresh slices for looks. (And keep that water icy cold for food safety.)
- If you don't drink the water within 24 hours, strain out the solids and refrigerate for up to 3 days.
- To keep sipping all day long, refill your infused water container when it's half full. It will be weaker than your first drink, but still flavorful.
More Ideas for Infused Water
- Cucumber + lime + strawberry + mint
- Lemon + raspberry + rosemary
- Orange + blueberry + basil
- Lime + ginger root + basil
- Watermelon + honeydew + mint
- Cucumber + mint + jalapeno
- Lemon + thyme
- Orange + hibiscus + star anise
- Orange + cinnamon + cardamom + cloves
- Pear + fennel