Fruit infused water recipe - glasses filled with straws and strawberry garnish at cupcakesandcrinoline.com

We have been having a heatwave where I’m at and it has been miserable.  One of the most important things you can do when it’s hot like this is to stay hydrated and drink lots and lots of water.  Sometimes, you want something a little more flavorful but you don’t want a soda or something laden with sugar and that’s when it’s great to have some infused water ready and waiting.  It’s so easy to make and very versatile so grab your favorite fruit, veggies and herbs and let’s get going.

Infused Water Recipe ~ The Basics

Infused water recipe - fresh lemons and strawberries from cupcakesandcrinoline.com

Ingredients:

Start with fresh organic ingredients if possible.  Rinse and wash your fruits well before using.

Use cold or room temperature water – filtered if possible. Why? You don’t want radioactive fruits, do you? Although they might be shining in the dark. (<BOS)

Glass container – I love the big mason jars with taps but any glass container will do.

Large glass pitcher with tap for infused water from cupcakesandcrinoline.com

Fresh mint from my garden - infused water recipe at cupcakesandcrinoline.comPrep:

If using strawberries or citrus fruits you can halve, slice, cube or quarter these.

Apples, pears and harder more dense fruits should be sliced thin.

Herbs and edible flowers can be infused by using a cheesecloth or tea infuser placed directly in the water.

Mint and cilantro should be gently crushed or torn.

Next up – how to put it all together.

Infused water recipe - strawberries and lemon with mint from cupcakesandcrinoline.com

Making It:

Fill your container with water leaving room to add your ingredients.

Add ingredients and allow to infuse for at least 2 hours.  I immediately place mine in the refrigerator to chill but you can leave it sit out for up to 2 hours.  If you will not be drinking it in that 2 hour period refrigerate it!

Denser fruits and herbs (rosemary, fresh cinnamon, apples, pears, etc.,) need to infuse for at least 8 hours to fully release their flavor.

If you’ll be keeping it longer than 2 days strain out the fruits, veggies and herbs and refrigerate for up to 3 days.  If it’s longer than that throw it out.

I enjoy the combo of strawberries and lemons but there are so many other combinations you can make that are listed next.Fruit Infused Water Recipe from cupcakesandcrinoline.comInfused Water Recipes ~ Other Combos to Try:

Raspberry + Mint

Blueberry + Lime

Orange + Kiwi

Lemon + Cucumber

Strawberry + Basil

Lime + Fresh Peeled Ginger

What are some of your favorite flavor combinations?Click here for the printable recipe

hugs, mb new logo March 2016