5 Fruit Infused Water Recipes You Have to Try (2024)

FAQs

What are the best fruits to put in water? ›

Cucumbers, citrus fruits, melons, and mint flavor water almost immediately. Apples, cinnamon, fresh ginger root, and rosemary need an overnight soak in the fridge. Melons and sliced strawberries start looking waterlogged after a few hours; citrus, and whole berries still look fresh even after hours in the fridge.

Add desired fresh, sliced (and peeled) fruits to 1/2 gallon or a whole gallon of water. For best flavor, leave at least 4 hours or overnight in the refrigerator to let the flavors of the fruit infuse into the water.

For optimal flavour, the fruit should be removed after a maximum of twelve-hours or so – longer and the water begins to turn bitter. It's possible to re-use the fruit for more than one batch of water, but obviously, if it starts to look a little weary, it's time to replace it with fresh infusion ingredients.

While you can leave the fruits in the water for as long as you like, it's best to strain or remove them after 12 to 18 hours so they don't start to decompose. This will keep your fruit-infused water drinkable for longer, up to three or four days if refrigerated throughout.

Submerge the berries in the water, and let soak for five minutes. After that time has elapsed, move the strawberries to a colander, and rinse with cold tap water for several minutes. Pat the berries dry, and eat or cook them immediately.

Refrigerate leftover infused water within 2 hours. Fresh infused water should be stored in a tightly covered container in the refrigerator for about six days. Prior to drinking, be sure to inspect the water for any spoilage.

Spring water is among the healthiest water to drink because it offers several benefits. It is naturally purified from an underground source, which means it is free of harmful contaminants like lead and chlorine.

Which type of water is the healthiest? Mineral water and alkaline water may be some of the healthiest types of water because they provide your body with essential nutrients, but simply drinking safe, uncontaminated water should be your number one priority.

What is the purest healthiest water to drink? ›

Without a doubt, spring water is the winner. It is considered the best water to drink, providing vital nutrients as it moves through the body. This is, of course, spring water that is bottled at the source and proven to be actual living spring water.

Just remember that with citrus fruit, the rind can start to add a bitter flavor after it has soaked a few hours. If this causes an issue for you, you can peel the fruit before using it. And yes, you can eat the fruit after you're done drinking your infused water.

You can use fresh, frozen or canned fruit based on cost or availability. Slice fresh produce into thin slices. For each variation of water, place fruit/herbs into pitcher with cold water and mix.

Strain after 24 hours and keep any leftovers in the fridge for up to 3-4 days. You can also extend the shelf life of your fruit water by freezing it into ice cubes. If you want your water infusions to look pro, keep a few whole sprigs of herbs or a few slices/wedges of fruit to garnish your glass.

Fruit-infused water is a versatile and delicious way to elevate your hydration! Not only does it taste good, fruit water also offers several health benefits including digestion and a healthier complexion. Experiment with different combinations, stay hydrated, and savor the benefits of these fruit-infused waters!

Promotes a Healthy Immune System. Another health benefit of fruit-infused water is that fruits are abundant in antioxidants. They contain nutrients like vitamins A and C, potassium, and more!

Best Sugar-Free Water Flavoring

Unsweetened Tea: Brew herbal teas like hibiscus, chamomile, or green tea, then chill them for a sugar-free, flavored water option. Essence Water: Brands like Hint and LaCroix offer unsweetened, naturally flavored sparkling water with no added sugars or artificial sweeteners.

Why it's probably not a good idea to submerge your produce in water. Safety is also a potential complication. “You cannot keep bacterial contamination out of the water, even if you wash [the produce] in a bleach solution before you put it in water,” she says.