I’m one of the lucky ones who happen to love water. How do I love something with no flavor? Because there is nothing that can quench thirst like water and leave me feeling so refreshed. So while I don’t have any problem getting the requisite 8 glasses (8 – 8 oz. glasses of water is what is considered to be the ideal amount of water per day for health and hydration), it still doesn’t mean that I wouldn’t love it even more if it actually tasted like something, and more specifically, something delicious!
Transition to this brilliant Infuser Pitcher my friend Maria got me a few Christmases ago (they sell them at Target and I’ve seen them periodically at Home Goods as well). This bad boy is how I raise my water game to 2.0. It has a large cylinder that runs the length of the pitcher with plenty of vent holes for the contents to infuse the whole batch of water, then the cylinder conveniently attaches to the lid.
I look forward to infused water in the summer like other people look forward to strawberries coming in season. I love coming up with new flavor combos for us to try (and love it even more when they work!). These are my favorites infused water recipes that we’ve tried, just in time for keeping you refreshed and hydrated as we enter one of the hottest months of the year. I hope you love them as much as we do!
Pink Grapefruit & Basil Infused Water
I had a drink once with pink grapefruit and basil and I instantly fell in love with this fruit and herb pairing. Although my initial introduction to this fusion of flavors was in cocktail form, I hoped it would be a delicious infused water and my wish came true. 🙂
¼ Pink Grapefruit, cut into wedges
5 – 6 Basil leaves
Read these directions thoroughly, as they are very complicated. 😉
Stack pink grapefruit wedges with a basil leaf or 2 in between into the cylinder (depending on how much basil you want to taste)
Screw infuser cylinder into the lid
Fill pitcher with water and insert cylinder/lid
“Steep” in the fridge for 1 – 2 hours to allow the flavors to fully infuse
Done. Tough, right?
♦ The great thing about all of these infused waters is that you can continue to recycle the fruits and goodies, and can usually get 2 – 3 additional pitcher refills (depending on how fast you drink it) from the original batch! To coax out more flavor with each refill, open up the cap and jam a wooden spoon down the cylinder.
Watermelon Mint Infused Water
I’ve seen watermelon and mint together in many salads, so figured why not try it in water! Sooo glad I did! The mint isn’t quite as bold in flavor as the basil, so in order to really draw out it’s flavor, beat it up a little. Think of muddling mint for a mojito… bruising or roughing up the mint leaves will bring out the herb’s oils (which is where the yummy flavor lives). Aaaand if cutting Watermelon is a little bit intimidating to you as it used to be for me, check out this awesome post on the Easy Way to Cut a Watermelon by The Creek Line House. I no longer cower when facing these bowling ball sized fruits with an extraordinarily large knife. Me: 1. Watermelon: 0.
¼ Watermelon, cubed
9 – 10 Mint leaves
Ditto the directions ↑
Lemon Cucumber Infused Water
This flavor combination is the definition of refreshing. If I was a scientist, a horticulturalist, or whoever creates hybrid fruits, I would marry the cucumber and the lemon into 1 perfect fruit. They are the perfect co-dependent combo, each one’s individual identity fades away and a new flavor is born.
½ Lemon, cut into wedges
1/2ish of a smaller Cucumber
You’re a pro by now!
Whether you love water or you’re water averse, I hope these concoctions make it more palatable (or hopefully better yet, delicious) for you!
Have you ever made infused waters? What are some of your favorite flavors?
Thanks for reading, and have a safe and Happy 4th of July!