Add desired fresh, sliced (and peeled) fruits to 1/2 gallon or a whole gallon of water. For best flavor, leave at least 4 hours or overnight in the refrigerator to let the flavors of the fruit infuse into the water. Some of the recipes below are written for a half gallon jar, others for a gallon jar.
Double or halve any of them to make more or less. If you drink the water within the first day, you can add more filtered water and re-infuse to get a second use out of the fruits and herbs.
Cucumber Mint
Thinly slice one cucumber. Peel if it isn't organic. Add the sliced cucumbers to a 1/2 gallon glass jar, add 8 fresh mint leaves, muddled and fill with filtered water. Stir gently and place in refrigerator for at least 4 hours or overnight.
Citrus Blueberry
Slice two organic oranges into thin slices (leave the rind on for more flavor). Add sliced oranges and 1 cup of blueberries to a gallon size jar. Add filtered water to fill the jar and stir gently. Refrigerate for at least 4 hours and store in refrigerator.
Pineapple Mint
Peel and thinly slice about 1/4 of a pineapple. The more thinly sliced, the more flavor it will infuse. Add to a 1/2 gallon size glass jar with 10-12 leaves of fresh mint, muddled. Add filtered water to fill and stir until well mixed. Store in refrigerator.
Watermelon Basil
Add about 2 cups of finely chopped fresh watermelon (without rind) to a gallon size glass jar. Add 15 leaves of muddled basil and filtered water to fill. Store in fridge and allow at least 4 hours to infuse.
Strawberry Lemon
Like strawberry lemonade, but better! Add 15 fresh strawberries, washed and finely sliced to a 1/2 gallon glass jar. Add one sliced lemon with rind on. Fill with water. Let sit 4 hours (to overnight) in fridge and enjoy.
Cherry Lime
Reminiscent of Cherry Limeade, minus the sugar coma. Add two cups of fresh cherries, cut in half and one fresh lime, sliced thinly, to a gallon size jar. Add water to fill. Mix gently and store in fridge until ready to drink.
Grapefruit Raspberry
Add one grapefruit, thinly sliced with rind on, to a gallon jar. Add 1/2 cup fresh raspberries, muddled slightly. Add water and mix well. Store in fridge for at least 4 hours before drinking.
Mango Pineapple
Peel and thinly slice one fresh mango. Add to 1/2 gallon glass jar. Add 1 cup of finely chopped pineapple and filtered water and allow to infuse in the refrigerator for 4-6 hours before drinking.
Grape Orange
Place 2 cups of grapes, sliced in half, into a gallon size jar. Add one orange, thinly sliced with rind on. Refrigerate overnight for best flavor.
Pineapple Mint
Add 1/4 of a fresh pineapple and 15 leaves of fresh muddled mint to a half gallon jar. Add filtered water. Infuse overnight and enjoy.
Recipes taken from this blog.
As a seasoned enthusiast in the realm of infused water and beverage concoctions, I've explored the art and science behind creating refreshing and flavorful drinks that go beyond mere hydration. My journey into this domain involves extensive experimentation with various fruits, herbs, and combinations, backed by a thorough understanding of the principles governing infusion.
The article you've shared taps into the delightful world of fruit-infused water, a trend that has gained substantial popularity due to its health benefits and vibrant flavors. Let me break down the key concepts and ingredients involved in the provided recipes:
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Cucumber Mint:
- Ingredients: Sliced cucumber (organic, peeled if necessary), 8 fresh mint leaves.
- Process: Combine cucumber slices and muddled mint in a 1/2 gallon jar, fill with filtered water, refrigerate for at least 4 hours or overnight.
-
Citrus Blueberry:
- Ingredients: Thinly sliced organic oranges, blueberries (1 cup).
- Process: Add sliced oranges and blueberries to a gallon jar, fill with filtered water, stir gently, and refrigerate for at least 4 hours.
-
Pineapple Mint:
- Ingredients: Thinly sliced pineapple (peeled), 10-12 muddled mint leaves.
- Process: Combine pineapple slices and muddled mint in a 1/2 gallon jar, fill with filtered water, stir, and refrigerate.
-
Watermelon Basil:
- Ingredients: Finely chopped watermelon (without rind), 15 muddled basil leaves.
- Process: Add watermelon and muddled basil to a gallon jar, fill with filtered water, and refrigerate for at least 4 hours.
-
Strawberry Lemon:
- Ingredients: Fresh strawberries (15, washed and sliced), one sliced lemon (with rind).
- Process: Combine strawberries and lemon in a 1/2 gallon jar, fill with water, let sit in the fridge for 4 hours or more.
-
Cherry Lime:
- Ingredients: Fresh cherries (2 cups, halved), one fresh lime (sliced thinly).
- Process: Add cherries and lime to a gallon jar, fill with water, mix gently, and store in the fridge.
-
Grapefruit Raspberry:
- Ingredients: Thinly sliced grapefruit (with rind), 1/2 cup fresh raspberries (muddled slightly).
- Process: Combine grapefruit and raspberries in a gallon jar, add water, mix well, and refrigerate for at least 4 hours.
-
Mango Pineapple:
- Ingredients: Thinly sliced mango (peeled), 1 cup finely chopped pineapple.
- Process: Add mango and pineapple to a 1/2 gallon jar, fill with filtered water, and allow to infuse for 4-6 hours.
-
Grape Orange:
- Ingredients: Grapes (2 cups, sliced in half), one orange (thinly sliced with rind).
- Process: Place grapes and orange slices in a gallon jar, refrigerate overnight for the best flavor.
-
Pineapple Mint (Again):
- Ingredients: 1/4 fresh pineapple, 15 leaves of fresh muddled mint.
- Process: Add pineapple and muddled mint to a half gallon jar, fill with filtered water, infuse overnight, and enjoy.
These recipes showcase a delightful fusion of fruits and herbs, providing not only a burst of flavors but also a visually appealing and healthful alternative to plain water. The infusion process allows the fruits and herbs to impart their essence, resulting in a refreshing and hydrating beverage experience.
