Infused Water Recipes for Wellness

A few months ago I shared a post on How to Make Infused Water plus a bunch of ideas and flavor combinations. Today I’m sharing three more summery infused water recipes. Making infused water makes getting your daily allotment of water much more tasty and fun without added sugar. You’ll be amazed at how quickly water can be infused with fruits, veggies and herbs — and how refreshing it is. 

You don’t need a ton of fruit or whatever flavoring agent you’re using. But if you do add more, it will produce a stronger flavor and you’ll be able to refill it a few times without it being too bland. As a quick refresher, use fruit that’s ripe, but still firm. You don’t want to use overly ripe fruit or the water won’t last very long and there’s a chance of contamination from mold. It’s also important to keep the water refrigerated or add ice if it’s out on the counter. Insulated bottles also work.

Once you add the desired flavoring agents to the bottle, fill it up with water, and refrigerate for at least 30 minutes, preferably 60, or longer. You can definitely make this ahead of time. Depending on the kind of fruit, veggie or herb used and how ripe it is, the water will last 3-4 days without spoiling.

 

It lasts longer if you allow the water to be infused, then strain out the fruit, veggies or herbs. (Smell and taste it to be sure if you’ve left it any longer.) The water might get a little cloudy from certain ingredients, like fresh ginger. I lean towards only keeping leafy herbs in the water for 1-2 days because after that they start to deteriorate; rosemary will last longer. You can always add more later. Fruit spoils more easily than vegetables too, so keep that in mind, especially if it’s been cut. 

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