Infused waters are simple to make and absolutely stunning. Never get bored with hydration again!
Infused Water Guidelines
1. Add fruit and/or herbs to a glass. The thinner the fruit is cut, the greater the infusion.
2. Use a wooden spoon or muddler to lightly bruise the fruit & herbs. This helps release the oils and flavor.
3. Pour in fresh, filtered water. For best flavor, let sit at least 4 hours or overnight in the fridge.
*If using sparkling water, consume within a few hours to preserve carbonation.
*Remove rinds from citrus if the water tastes too bitter.
Your Recipe Inspiration:
Strawberry Basil
- 8 fresh basil leaves
- 3 cups halved strawberries
Citrus-Cilantro
- ½ lemon
- 6 or more sprigs of cilantro with stems
Pineapple Potion
- 4 cups pineapple chunks
- 10 thin slices of ginger
Cucumber-Jalapeno
- 2 thinly-sliced cucumbers
- 2 seeded and sliced jalapeño peppers
Cherry-Sage Limeaid
- 1 cup pitted, sliced cherries
- Juice of 1 lime
- 1 tsp raw honey
- 4 finely-chopped sage leaves
Gingered Pear
- 5 cored and sliced pears
- 10 thin slices fresh ginger
Rosemary Refresher
- 4 rosemary sprigs
- 6 cups watermelon chunks
Mango Mojito
- 6 mint sprigs
- 3 cups cubed mango (fresh or frozen)Â
- 2 thinly sliced limes
Blueberry, Tarragon & Apple
- 1 cup fresh blueberries
- 2 large apples, diced
- 2 Tbsp fresh tarragon, finely chopped
- a couple drops of liquid stevia (optional)
Orangeberry
- 5 thinly-sliced oranges
- 2 cups raspberries
Raspberry Rosemary
- 4 sprigs rosemary
- 2 cups raspberries
- 6 thinly-sliced lemons
Recipes from Prevention, here.