8 Infused Detox Water Recipes

Unless you’re binging on Chinese takeout, you are probably not excited about drinking water. I’m not either but I’m working on it!

But seriously, if you want/need to drink more water, at least make it taste good. Give yourself a fighting chance. It’s the end of summer and you still have time to latch on to one more resolution: Staying hydrated!

What can I use to make Infused water?

Fresh fruit, herbs, and some vegetables make great flavors for water. While any combination can be tasty, I recommend a go-to resource for flavor pairings: The Flavor Bible.

The Flavor Bible is an encyclopedic listing of ingredients and the flavors that pair best with them as decided by a group of chefs. Essentially, it’s one set of opinions, and it’s a good set of opinions. If you need culinary inspiration, it’s a place to start.

Citrus, berries, melons, fresh ginger, and mint are all good choices. You can float the ingredients freely in water or use an infusion pitcher.

Can you eat the fruit after infusing water?

Of course! I have to warn you though, you might be disappointed, though. As the fruit infuses the water with flavor, the fruit itself has less flavor and therefore more water. This can lead to it tasting watery and less flavorful than what you’d expect.

How long can you keep fruit infused water in the fridge?

Infused water is at its best 2 to 4 hours after you’ve made it. Sometimes though it can taste better if you let it infuse overnight in the refrigerator.

Some ingredients last better than others. Herbs like basil, for example, last up for 2 to 3 days whereas rosemary can last up to a week.

Is fruit infused water healthy?

I personally feel better when I drink more water and you probably will, too. Also, depending one what you’ve used to infuse the water, you could be setting yourself up for some bonus nutrients!

Here are some of my favorite drinks to make!

Instructions

  • In a large pitcher (or water bottle) place the desired combination of fruit or herbs. Add ice and fill container with water. Add additional fruit or herbs to garnish, if desired.

Ingredients

For Strawberry, Basil and Lemon:

1/2 cup strawberries stemmed and sliced, fresh or frozen

5 large fresh basil leaves torn

lemon thinly sliced

For Honeydew, Cucumber, and Mint:

1/2 cup honeydew cubes

1 cucumber thinly sliced

10 fresh mint leaves torn

Blackberries, Orange, and Ginger:

1/2 pint blackberries

1 orange thinly sliced

1 (2-inch) piece ginger peeled and thinly sliced

Blueberry, Lemon, and Rosemary:

1/2 pint blueberries

1 lemon thinly sliced

4 sprigs fresh rosemary

Pineapple, Coconut, and Lime:

1 cup pineapple chunks, fresh or frozen

1 cup coconut chunks, fresh or frozen

1 lime thinly sliced

Watermelon, Kiwi, and Lime:

1 cup watermelon cubes

1 kiwi diced or cut into circles

1 lime sliced into circles

Grapefruit, Pomegranate, and Mint:

1 grapefruit thinly sliced

1/2 cup pomegranate seeds

10 mint leaves torn

Mango, Raspberry, and Ginger:

1 mango peeled and cubed

1/2 pint raspberries

1 (2-inch) piece ginger peeled and thinly sliced

Recipes by Meggan Hill

Which one is your favorite? Let me know in the comments!

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