It is easy to stay hydrated with our Infused Water Recipes. These delicious ideas take minutes to prepare, and taste fabulous!
Why we love these recipes:
To encourage yourself to drink more water, it does help if it tastes good. So, if you’re looking for a healthy, flavourful way to remain hydrated, try subtly-flavoured Infused Water.
I’m a big fan of Infused Water Recipes, and generally have a large pitcher with lemon and mint, or other flavours, in my refrigerator or on my desk. It’s fresh flavoured and refreshing and having it nearby means that I’m motivated to sip it throughout the day. As a bonus, as the water only contains the flavours, there are minimal, if any, additional calories.
Depending on what you’ve infused in your water there will be some added nutrients. Although the nutrients may be small, if having Infused Water nearby encourages me to drink more water, that’s still important for my health.
Here are three suggestions:
Beetroot and apple:
I like to include beetroot; I slice it into matchsticks and it infuses a beautiful pink shade to the water. The earthiness of beetroot beautifully complements the sweetness of the apple.
Strawberry and cucumber:
The cucumber is refreshing and is balanced by the sweet flavour of strawberry. This is ideal for hot summer days. Be sure to have a pitcher of this Infused Water at your next barbecue.
Lemon and mint:
This is one of the most popular flavour combinations. It is the perfect drink after a period of over-indulgence. The lemon is cleansing, the mint bright and fresh and they both aid digestion.
Step by step instructions:
Select a combination of fruit, vegetables and herbs. Wash them well, cut them in slices or chunks and drop into a pitcher of cold or room temperature water; filtered water if possible.
You can drink the water straight away, but it will become more flavourful after the fruit has infused for 2-3 hours. For extra flavour, infuse the water in the refrigerator overnight.
Tips for success and FAQs:
Firstly, when buying fresh fruit, always choose those without bruises or damage. Organic ingredients are preferable; however, I know that this is not always possible.
To prevent the growth of bacteria and to remove dirt or pesticides, always be sure to thoroughly wash your produce. In addition, do not keep infused water at room temperature for more than 2 hours. After that, I recommend that you put it in the fridge in a clean, sealed container, to prevent bacterial growth.
If you don’t finish your water within 12 hours, remove the fruit/vegetables and discard them and keep the water refrigerated.
To obtain the maximum flavour from fibrous ingredients such as ginger root or lemongrass, it is best to crush them using a mallet or the back of a heavy knife.
Crush leafy herbs, such as mint or basil, in your fingers to release their fragrant oils.
For containers, my first choice is always glass, be it pitchers or mason jars. You can purchase pitchers and bottles designed for this use, but it isn’t necessary. It’s preferable to use what you have and spend your money on fresh produce instead.
You can drink the water immediately, but the flavours will be more developed after 2 – 3 hours. The longer it sits, the more pronounced the flavours.
There’s a myriad of fruits, vegetables, herbs and spices from which to choose. Softer fruits such as berries can be sliced or halved. Slice harder fruits like apples very thinly as they will take longer to release their flavours.
Citrus fruits tend to turn the water bitter after about 4 hours so don’t make it too far ahead.
Suggested flavour combinations:
The opportunities are truly endless. Here are some more of our favourite ideas for you to try:
- Cucumber, mint and chilli
- Lemon and raspberry
- Grapefruit and rosemary
- Watermelon and mint
- Strawberries and basil
- Orange and star anise
- Ginger and lime
- Apple and cinnamon stick
When it comes to serving:
I aim to have a pitcher of Infused Water on hand at most times. It is ideal for:
- Children;
- Health enthusiasts;
- Sporting events;
- Picnics;
- A non-alcoholic option when entertaining;
- The perfect way for anyone to boost their water intake.
More delicious drink ideas:
Infusing water with fruits, vegetables, herbs and spices will encourage you to drink more liquid without an excess of sugars and artificial flavourings and colourings. I believe that, in general, what we make ourselves is best. There are no unnecessary additives and we are in control of the quality of the ingredients that we use.
These simple and delicious Infused Water Recipes will make it easy to achieve your daily water requirements. Please let me know if you try them.
Alex xx
Infused Water Recipes
Ingredients
Beetroot and Apple Infused Water:
- 2 cups (500 ml) water
- 1/4 beetroot, peeled and cut into strips
- 1/4 apple, sliced
Strawberry and Cucumber Infused Water:
- 2 cups (500 ml) water
- 2 large strawberries, sliced
- 4 slices of cucumber
Lemon and Mint Infused Water:
- 2 cups (500 ml) water
- 4 large mint leaves
- 1/4 lemon, sliced
Instructions
Beetroot and Apple Infused Water:
- Peel the beetroot and slice it into matchsticks. Slice the apple.Add the water to a pitcher or mason jar. Add the beetroot and apple.Either place the container, covered, in the refrigerator or stand at room temperature for at least 30 minutes to allow the flavours to develop. It will be more flavourful after 2 hours after which time it should be refrigerated.
Strawberry and Cucumber Infused Water:
- Remove the stems from the strawberries and slice them. Add the water to a pitcher or mason jar then add the strawberries and cucumber.Eitherplace the container, covered, in the refrigerator or stand at room temperature for at least 30 minutes to allow the flavours to develop. It will be more flavourful after 2 hours after which time it should be refrigerated.
Lemon and Mint Infused Water:
- Cut the lemon into wedges. With your fingers, gently bruise the mint leaves to release their flavour. Place the water, lemon and mint into a pitcher or mason jar.Either place the container, covered, in the refrigerator or stand at room temperature for at least 30 minutes to allow the flavours to develop. It will be more flavourful after 2 hours after which time it should be refrigerated.
Notes
- Use filtered water for the best taste.
- Be sure to thoroughly wash the produce before putting in the water.
- Do not keep infused water at room temperature for more than 2 hours. If not consuming during this time, refrigerate in a sealed jug/bottle/container until you are ready.Â
Nutrition
I love these infused waters!
Thank you, Jill!
I absolutely love this! So easy to make and so refreshing! Thank you
Thank you so much, Julieta! So pleased you enjoyed the Infused Water.
I love all these infused water recipes ideas! The beetroot apple combo was a new one form and I loved it! I also agree that glass is always best for drinks!
Thank you, Emily!
I love infused water and you have some wonderful ideas that I haven’t thought of. Never thought of adding beets with apples, such a good idea.
Thank you, Jere!
It doesn’t get more refreshing than infused water, and I especially love adding lemon or cucumber to mine!
That is one of our favourites too! 🙂
I love making infused waters, and your combination suggestions are terrific! I especially enjoyed the beetroot and apple combination. I would not have thought of that one myself. It was delicious!
Thank you for letting us know, Jennifer! The beetroot and apple is great, isn’t it?! And so pretty too! Thanks for stopping by – Alex
Yum! These infused waters are so refreshing. Gives me more of a reason to sip on water all day.
I agree with you Janelle, they really do make it easier for us to stay hydrated. 🙂
What perfect timing, Alex! Laura and I were just sitting outside this morning talking about making a batch of infused water. It’s been really hot here lately, and these flavors sound awesome! I’m particularly intrigued by the apple + beet version!
Hello David, such a coincidence that you and Laura were just talking about Infused Water. It certainly does help us to stay hydrated and I particularly like the addition of a little sliced beet. The water takes on some of the pink colour; so pretty. 🙂