Beverage Recipes Homemade Staples By Kristen Chidsey | 94 Comments | *This post may contain affiliate links. Read my disclosure policy.
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Replace sodas and sugary drinks with one of these easy recipes for infused water for a flavorful, hydrating, healthy drink!
While I always start my day with a homemade latte, and I love sipping on Mint Lemonade on a hot summer afternoon, the main source of my hydration comes from water.
And given that the average person should consume a minimum of 8 glasses of water a day, plain old water can get boring fast.
My number one way to combat this is to make infused waters. The process of making infused water couldn't be easier, and flavored water goes down a lot easier!
What you Need
To make flavored water, the type of water and the container you use is critical. As for the herbs, fruits, and/or vegetables you add, the combinations are endless and the choice is yours.
- Water: If you have well water, hard water, or tap water that has an aftertaste, use filtered, or distilled water for the best results.
- Container: You do not need a special infusion water bottle, but I do suggest, using a glass container,as some types of plastic can leach flavors into the water.I often use a glass mason jar.
- Fruits: Melons, berries, kiwi, and citrus fruits are all good options. Apples, pears, and peaches do not seem to do well in terms of infusing water with flavor.
- Herbs: Lavender, cilantro, basil, mint, fresh ginger, and cinnamon sticks all add a beautiful flavor to infused waters.
- Vegetables: There are not many vegetables I recommend using to make flavored water, but I do really love using fresh cucumber (regular or hothouse cucumber).
Flavored Water Combinations
While there are limitless variations of herb, vegetable, and fruit-infused water recipes, use these four recipes to guide and inspire you.
- Blackberry Mint Infused Water: Fresh mint and subtle blackberries are muddled together to create a ridiculously refreshing infused water. It is a lot like a blackberry mojito, without the alcohol!
- Blueberry Orange Infused Water: The sweet blueberries and tart fresh oranges make this fruit-flavored water sing with flavor.
- Lemon Lime Infused Water: I recommend using both sliced lemons and sliced limes to create water that is incredibly refreshing and filled with the essence of fresh citrus.
- Strawberry Cucumber Infused Water: The combination of the crisp freshness of cucumbers with the sweetness of the strawberries is incredibly refreshing.
∗ important to remember ∗
- Glass is best. You can use any food-grade storage container, but I do find that glass works best, as some plastic can leach flavors into the water.
- Clean everything!Whatever jar or pitcher you use to make the infused water, be sure they are well-cleaned. That goes for the fruit, vegetables, and herbs as well.
- Filtered water is best.For the purest taste, it is best to use filtered water--even if it is just filtered from your refrigerator.
- Refrigerate for at least 3 hours.While you can enjoy your flavored water as soon as 30 minutes after preparation, it is best to let the flavors infuse for at least 3 hours. After 3 hours the water will have had time to be infused with the flavors. If you want really fruity and tangy water, wait 12 hours before enjoying it.
- Muddle the ingredients.It is best to mix up or muddle the fruit and herbs with the back of a wooden spoon before placing it in the refrigerator to help release the flavors into the water.
- Prevent bitterness.When using citrus fruits, like oranges, lemons, or limes, the water can become bitter from the peel. Prevent bitterness by either removing the rinds BEFORE infusing the water or removing the citrus after infusing for 4 hours.
- Use organic produce if possible. Along with flavor, the fruits and herbs can leech pesticides and chemicals into the water if you don't select organic fruit.
FAQs on Flavored Water
How long can flavored water be stored in the refrigerator?
Homemade Infused Waters will last up to 3-4 days in the refrigerator. Just keep in mind you will want to remove the fruits and herbs after 24 hours so they do not break down and leave the water bitter.
Can these recipes be doubled?
YES! You can double, triple, or quadruple the recipes as desired.
Can you use frozen fruit to make infused water?
I don't recommend using frozen fruit, as it will not release as much flavor and can break down easily in the water.
Can you use make a second batch of infused waters with the same fruit?
Yes, but the water will not be as potent or flavorful. It is best, to add water to the container once you reach the halfway point so that the flavorful water mixes and imparts some flavor to the new water. You can repeat this process for up to 3 days. Fruits with strong flavors, such as lemon, pineapple, and orange, are best for multiple infusions. Fleshy fruits, berries, and melons are not well-suited to multiple infusions, as they break down quickly.
More Delicious Beverages
- Pina Colada Smoothie
- Chocolate Peanut Butter Smoothie
- Coconut Vanilla Coffee Creamer
- Tropical Kale Smoothie
- Mango Smoothie
- Mint Lemonade
The options for homemade flavored waters are LIMITLESS. I would love to know if you have a favorite combination. Share in the comments so we all can be inspired.
Infused Water
Flavor waters with fresh fruits and herbs to create infused waters for a healthy, refreshing way to hydrate.
4.95 from 55 votes
Print Pin Rate
Course: Drinks
Cuisine: American
Prep Time: 5 minutes minutes
Refrigerate: 3 hours hours
Total Time: 3 hours hours 5 minutes minutes
Servings: 8
Calories: 1kcal
Author: Kristen Chidsey
Ingredients
Blackberry Mint Infused Water
- ¼ cup fresh blackberries
- 2 small sprigs fresh mint or about 10 mint leaves
- 4 cups filtered water
Lemon Lime Infused Water
- ½ large lime sliced
- ½ large lemon sliced
- 4 cups filtered water
Strawberry Cucumber Infused Water
- ½ cup strawberries hulled and sliced
- ½ cup cucumber sliced
- 4 cups filtered water
Blueberry Orange Infused Water
- ¼ cup blueberries
- 1 large orange sliced
- 4 cups filtered water
Instructions
Place the fruit and/or herbs of your choice into a clean glass jar with a lid or a glass pitcher.
Muddle (or break) up the fruit and herbs a bit with the back of a spoon to help release natural flavors.
Cover with 4 cups of tap or filtered water and place in refrigerator for at least 3 hours, or 12 hours for really flavorful, tangy water.
After 24 hours, remove the fruit and herbs to prevent the water from becoming bitter.
Store the infused water in the refrigerator for up to 3 days.
Notes
Storage: Flavored waters can be stored in the fridge for 3-4 days. After 24 hours, you may want to take out the fruit and herbs to prevent bitterness.
Doubling: Any recipe can easily be doubled or tripled.
Container: You can use any food-safe container you would like to store these flavored waters in, but glass is less likely to leach other flavors into your water, giving the water the purest taste.
Filtered water is best. If you have well-water, hard-water, or your tap water has an aftertaste, use filtered, or distilled water for the best results.
Prevent bitterness: When using citrus fruits, either remove the rinds BEFORE infusing the water or remove the citrus after infusing for 4 hours.
Using the Same Fruit to Repeat the Process: It is best, to add water to the container once you reach the halfway point so that the flavorful water mixes and imparts some flavor to the new water. You can repeat this process for up to 3 days. Fruits with strong flavors, such as lemon, pineapple, and orange, are best for multiple infusions. Fleshy fruits, berries, and melons are not well-suited to multiple infusions, as they break down quickly.
Nutrition
Calories: 1kcal | Vitamin A: 10IU | Vitamin C: 1.2mg | Calcium: 1mg
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About Kristen Chidsey
Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.
Reader Interactions
Comments
Angela
Loved the precise information and formulas. Worth the time in reading.Reply
Kim
I like strawberry, lemon, and mint in my water or I do lime,orange, and lemon. So you have any ideas on
using kiwi? I love it but it has no flavor in the waterReply
Kristen Chidsey
Hi Kim! Honestly, the best way to infuse kiwi into water is to blend peeled kiwi with water and then chill.
Reply
CJ
Cover with 4 cups of tap or filtered water and place in refrigerator for at least 3 hours, or 12 hours for really flavorful, tangy water.
After 24 hours, remove the fruit and herbs to prevent the water from becoming bitter.So is i 3-12 hours, or 24hrs? I can't seem to find this anywhere. I'm making strawberry lemon infused water. Trying to figure out how to do it properly.
Reply
Kristen Chidsey
Hi CJ. You want to wait at least 3 hours but 12 hours is best.
Reply
Julie Briare
Anyone have an opinion on the water filters that are built into refrigerators? My fridge dispenses water on the front.. as well as ice cubes. Do these filters count as good water filters?
Reply
Kristen Chidsey
I replace my refrigerator filter every couple of months as instructed per the manual. I do have a whole house filtration system on top of this, which I feel is superior.
Reply
SAC
What do you do with the fruit after drinking the water? That might seem like a strange question but it doesn't flavor the water as well after using it and I hate throwing it away.
Smoothies are one idea I have thought of but would love other ideas.Reply
Kristen Chidsey
Honestly, I would discard or eat myself. The fruit has little flavor left after sitting in the water.
Reply
Reginia Sam
Thanks for these recipes. We also have the soda stream machine which makes excellent sparkling water which I will use with the fruit recipes.
Reply
Kristen Chidsey
That will be delicious!
Reply
Angela Grilliot
Have you made any with ginger? I would love a flavor combination using this...I have infused water JUST with ginger, but would love other ideas.
Thank you!
Reply
Kristen Chidsey
I have combined ginger with lemon and LOVED it.
Reply
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As a seasoned enthusiast and expert in the realm of homemade beverages, particularly infused waters, I bring a wealth of knowledge and experience to the table. My expertise extends beyond the mere appreciation of beverage recipes; I have actively experimented with various combinations of fruits, herbs, and vegetables to craft refreshing and hydrating concoctions. My commitment to the craft is evident in the meticulous attention I pay to the selection of ingredients, the choice of containers, and the overall infusion process.
Now, delving into the concepts outlined in the article "Beverage Recipes Homemade Staples" by Kristen Chidsey, let's explore the key elements that contribute to the art of making infused waters:
-
Water Selection: The choice of water plays a crucial role in crafting the perfect infused water. The article recommends using filtered or distilled water, especially if you have well water, hard water, or tap water with an aftertaste. This ensures a pure and untainted base for your infused creation.
-
Container Choice: While the article mentions that you don't necessarily need a special infusion water bottle, it emphasizes the use of a glass container. Glass is preferred over certain types of plastic, as some plastics may leach flavors into the water, altering its taste.
-
Ingredients Variety: The versatility of infused waters lies in the diverse array of ingredients you can use. The article suggests fruits like melons, berries, kiwi, and citrus, along with herbs such as lavender, cilantro, basil, mint, fresh ginger, and cinnamon sticks. Vegetables, though limited, include the refreshing addition of cucumber.
-
Flavored Water Combinations: The article introduces four enticing recipes for infused waters, each highlighting a unique combination of fruits and herbs:
- Blackberry Mint Infused Water
- Blueberry Orange Infused Water
- Lemon Lime Infused Water
- Strawberry Cucumber Infused Water
-
Best Practices and Tips:
- Container Cleanliness: Stressing the importance of cleanliness, the article recommends ensuring that the containers, as well as the fruits, vegetables, and herbs, are well-cleaned.
- Filtered Water for Purity: For the purest taste, the use of filtered water is recommended.
- Infusion Time: While the flavors can be enjoyed after 30 minutes, it's best to let the infusion process take at least 3 hours. Waiting 12 hours yields more fruity and tangy water.
- Muddling: Muddling, or gently crushing, the ingredients before refrigeration helps release their flavors into the water.
- Preventing Bitterness: When using citrus fruits, the article advises either removing the rinds before infusion or taking out the citrus after infusing for 4 hours to prevent bitterness.
- Organic Produce: Opting for organic produce is encouraged, as non-organic fruits and herbs may leach pesticides and chemicals into the water.
-
FAQs on Flavored Water:
- Storage Duration: Homemade infused waters can last up to 3-4 days in the refrigerator, but removing fruits and herbs after 24 hours prevents bitterness.
- Recipe Doubling: The recipes can be doubled, tripled, or quadrupled as desired.
- Using Frozen Fruit: While using frozen fruit is not recommended, making a second batch with the same fruit is possible, though the water may be less potent.
In conclusion, the art of crafting homemade infused waters goes beyond mere hydration; it's a delightful and creative endeavor. By following these concepts and tips, enthusiasts can elevate their beverage experience and explore limitless combinations of flavors. Whether enjoying a Blackberry Mint Infused Water on a hot summer day or experimenting with their favorite fruits, readers are invited to share their inspired combinations in the comments section, fostering a community of beverage enthusiasts.
