How to make infused water

1. Fill a glass jar or pitcher with fresh water.
2. Add your flavor enhancers. Fruits, vegetables, fresh herbs and spices are all possibilities. It is important to lightly chop or crush the ingredients to allow the flavors to blend with the water.
3. Infuse at room temperature or in the refrigerator. Allow at least an hour, preferably more, to allow the flavors to develop.
4. Strain* and enjoy.

*You can add fresh fruit back to your infused water for additional flavor and a gorgeous presentation.

Glass is better for infusing water

Glass is preferred over plastic for making fruit-infused waters because:

1. Taste and Smell: Plastic can sometimes affect the taste and smell of the water, while glass is non-reactive and maintains the original taste of the water.
2. Health: Glass is free of chemicals like BPA and phthalates that can leach into the water from plastic containers.
3. Durability: Glass is more resistant to scratches, stains, and flavor retention compared to plastic.
4. Visual Appeal – The glass allows the vibrant colors of the infused water to show through, enhancing the drinking experience.
5. Environmental impact: Glass is reusable and recyclable, making it a greener option than single-use plastic bottles.

used to Weck 1 Liter Glass Juice Bottles. They’re elegant enough to serve, and there’s nothing prettier than a row of jars filled with different flavored waters. Every time I pour myself a drink, I refill the bottle and I can keep the infusion for a few days in the fridge.

There are endless flavor combinations for infused water, so get creative!

You’ve probably had lemon or cucumber water before, but I like to take it a bit further. One of my favorite discoveries is Strawberry Jalapeño Water. You can customize the amount of heat based on how much pepper you add, but oh my word, it’s a delicious experience! To make it, cut up a few ripe strawberries, you can leave the stem intact, and slice up a jalapeno pepper. Skip the seeds if you are shy. Add it to your water and let it infuse for a couple of hours, either in the fridge or at room temperature. Serve over ice for a mesmerizing sensation of cooling heat.

cardamom rose is another creative combination and a classic Middle Eastern duo ~ use the unsprinkled rose petals (they can be straight from your garden) and whole cardamom pods. Roll the pods with a rolling pin to split them open and release the seeds.

Don’t give up your infused water in the colder months

I did one cinnamon pear and a persimmon clove water to show that you don’t have to give up brewing once fall rolls around. You’ll find plenty of ways to keep it going all year long—think apples, cranberries, and warm spices.

Fruit infused ice!

You can get double duty out of your water by freezing the flavor right into your ice cubes! I like to use flexible silicone ice cube trays for this, the cubes come out perfect every time. my jumbo King Cube Tray it is big enough for whole strawberries.

flavor pairing suggestions

• rosemary grapefruit
• melon lime
• tangerine kiwi
• lemongrass mint
• cherry lime
• blueberry nectarine
• raspberry peach
• lemon ginger
• cucumber mint
• mulberry sage
• guava lime
• pineapple mango

Tips for making fruit-infused water.

1. Choose fresh, ripe fruits that are in season for the best flavor and aroma. This will ensure that your infused water tastes vibrant and refreshing.
2. Wash the fruit well before adding fruit to your infused water to remove any dirt, pesticides or residue.
3. Cut the fruits into small, thin slices or cubes. This will allow the flavors to infuse more easily into the water.
4. Consider crushing or mashing the fruit like berries for a more pronounced flavor.
5. You can add a touch of sweetness or acidity to your infused water. For sweetness, consider adding a small amount of honey, agave nectar, or stevia. For acidity, a squeeze of fresh lemon or lime juice may do the trick.
6. Enjoy in one or two days: Fruit-infused water is best consumed within a day or two for optimal freshness and flavor.