Refresh and Rehydrate with Flavor-Infused Water

The Ultimate Hydration Boost

Infused water combines the flavors of fruits, herbs, and botanicals, allowing you to stay hydrated without the added sugars, calories, or artificial ingredients. It’s pure, healthy refreshment in every sip.

Before diving into the world of infused water, there are a few key tips to ensure your fruit or herb-infused concoction is as flavorful and beneficial as possible.

Photo courtesy of Vanessa Greaves.

Steps for Making Infused Water:

Ingredients List

Opt for organic produce when possible. Be sure to thoroughly wash fruits and vegetables, and rinse herbs to eliminate chemicals, pesticides, and unwanted residues.

Water

Use filtered water at room temperature or chilled (you can either pour it from a large pitcher or run it through a filtered water bottle). Hot water breaks down produce too quickly and may reduce the nutrients you're trying to infuse.

Containers

Keep it simple: any glass or pitcher you already have will do. If you want to carry your infused water with you, think about getting an infusion water bottle for convenience. (An insulated water bottle can also work in a pinch.)

Tips for Preparation:

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.
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 still look fresh even after hours in the fridge.
After 4 hours, citrus rinds can make water taste bitter. To make a big jug of infused water for a party, soak citrus for up to 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 full of flavor.