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Thirst-Quenching Infused Waters

Infusing water is incredibly simple. The easiest recipes only take a minute or two to make, and require very few supplies. Now learn how to make your own healthy, nutritious flavored water with nothing artificial, just the goodness of real foods, herbs, and spices.

Think about fruits and vegetables that would infuse into water easily, these are often high juice fruits and vegetables. Herbs and spices can also be added for that extra flavor burst. Variety is the spice of life!

Equipment

First, choose a water bottle, lidded jar, or pitcher. If you like infused waters on a regular basis, you might consider purchasing a special fruit infusion pitcher or fruit infusion water bottle, which is portable. Besides a container, another tool you might need is a wooden spoon, masher, or muddler for crushing ingredients.

Preparation

To make infused water, add the washed fruit, vegetables, herbs, and/or spices to the container and then fill it up with cool water. Peel the citrus fruits from their skin to avoid a bitter taste. Use thin slices or small cubes so the flavor will infuse more quickly. These will need to be in smaller pieces for containers such as personal bottles. Squeeze or slightly mash and break down the fruit/vegetables if desired. Gently tear, rub, or crush the leaf of herbs to release the natural extracts and oils. Another method is pureeing your ingredients, straining the pulp, then diluting the puree with water.

Choose Your Infusion

You can infuse water with any number of fruits, vegetables, herbs, spices, and even edible flowers! Here are some ideas:

Fruit: berries, citrus, melon, tropical fruits, apples, grapes, nectarines, peaches, pears, plums

Vegetables: carrots, celery, cucumber, fennel, peppers (hot or sweet)

Herbs: basil, cilantro, mint, parsley, rosemary, sage, tarragon, thyme

Spices: cardamom pods, cinnamon sticks, cloves, fresh ginger, star anise, whole pepper, vanilla bean

Edible flowers: citrus blossoms, hibiscus, lavender, pansies, rose, violets, or any that are 100% pesticide free

Flavor Combinations

  • Apple + cinnamon stick
  • Blueberry + pomegranate
  • Blackberry + sage
  • Cantaloupe + honeydew + basil
  • Carrot + apple + lemon + ginger
  • Celery + grapes + lime
  • Cucumber + lime + strawberry + mint
  • Grapefruit + mint
  • Grapefruit + lemon + cucumber + parsley
  • Jalapeno + cucumber + basil
  • Kiwi + blackberry
  • Lemon + thyme
  • Lime + ginger root + basil
  • Mango + pineapple
  • Orange + blueberry + basil
  • Orange + hibiscus + star anise
  • Orange + cinnamon + cardamom + cloves
  • Peach + blueberry
  • Pear + fennel
  • Pear or apple + cinnamon stick + cloves
  • Pineapple + cucumber + cilantro
  • Plum + cherry
  • Pomegranate + tarragon
  • Raspberry + lemon + rosemary
  • Serrano chile + pineapple + mint
  • Strawberry + vanilla bean
  • Watermelon + honeydew + mint

Resting Time

Patience is important in this process! Let the water to rest in the refrigerator for at least 2 to 8 hours for the flavors to meld. The longer the water sits, the more flavorful it will become. Some ingredients infuse faster than others. Citrus fruits are almost instant, while herbs can take several hours. Berries also take some time, and they release pigment, coloring the water slightly. If you don’t drink the water within 24 hours, strain out the solids and refrigerate for up to three days.

Pour a glass and enjoy! You can refill the water a few times and let it infuse again, but the flavors won’t be as pronounced.

Benefits

The main health benefit of infused waters is hydration. If switching from soda or energy drinks to fruit infused water you also cut back on added sugars. While you do gain some nutrition from each infused fruit, you do not ingest the same fiber, nutrients, and vitamins as you would when blending fruits/veggies and drinking them. Homemade infused waters don’t contain an entire day’s worth of vitamins or anything extreme like most store-bought “vitamin waters” with added vitamins – this is all about subtle flavors and natural nutrients.

Infusing water with the essence of fruits, vegetables, herbs, spices, and other botanicals helps you drink plenty of liquids without the downside of excess calories, sugars, and artificial flavorings. It’s beneficial hydration in every refreshing sip. So if you don’t like water because it’s boring, this is for you!

Source:

  • U.S. Department of Agriculture, usda.gov
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Strawberry and Lime Infused Water

Contact Our Experts

Email: nfs@uwyo.edu

Extension Educators:
Shelley Balls – (307) 885-3132
Denise Smith – (307) 334-3534
Vicki Hayman – (307) 746-3531

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Extension Educators:
Shelley Balls – (307) 885-3132
Denise Smith – (307) 334-3534
Vicki Hayman – (307) 746-3531

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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