A tall pitcher of cold water with slices of lemon, a few crushed berries or a sprig of mint looks like something from a spa, but it takes only a few minutes to make at home. Infused water is simply water that has been lightly flavored by fruit, vegetables or herbs. It does not have special powers, and it does not need any. Its gift is that it makes reaching for water a little more pleasant on a hot July day.
The basic method
- Start with a clean pitcher or large jar and cold, clean water.
- Wash fruit, vegetables and herbs under running water before cutting, even if you plan to remove the peel.
- Slice fruit thinly to release more flavor. Lightly crush berries and gently bruise herb leaves between your fingers.
- Add a generous handful of ingredients for each quart or so of water, adjusting to taste.
- Cover and refrigerate for one to four hours. Taste as you go, since some flavors develop quickly.
Citrus peel can turn bitter if it steeps for many hours, so remove lemon, lime or orange slices once the flavor is where you like it.
Pairings to try
- Cucumber and mint: the classic, crisp and cooling
- Strawberry and basil: sweet with a peppery, green edge
- Lemon and rosemary: bright and a little piney
- Watermelon and mint: soft and summery
- Peach and thyme: a gentle nod to Georgia’s favorite fruit
- Blueberry and orange: colorful and mild
- Lime with a few thin slices of fresh ginger: lively and clean
Herbs from your own pots work beautifully, as long as you know exactly what they are and they have not been sprayed with anything not meant for food.
Keeping it fresh and safe
Infused water is still food, and cut fruit in water can spoil, especially in heat. A few habits keep it fresh:
- Keep the pitcher in the refrigerator rather than on the counter or the porch table.
- Enjoy it within about a day, then discard the fruit and start a new batch.
- If you take infused water on an outing, use an insulated bottle or keep it in a cooler, and do not leave it in a hot car.
- Wash pitchers, bottles and infuser baskets well between batches.
For more general guidance on handling fresh produce, FoodSafety.gov is a helpful federal resource.
A few gentle cautions
If you sip citrus water all day long, you might ask your dentist whether it makes sense to rinse with plain water now and then, since citrus is acidic. Anyone with food allergies should skip ingredients that are a concern, and anyone on a special diet or with a health condition should check with their doctor before making big changes to what they drink.
Making it a ritual
Part of the pleasure of infused water is the making. Rinsing berries, slicing a cucumber, bruising a few mint leaves and watching the colors bloom in the pitcher can be a quiet five minutes in a busy day. Make a fresh pitcher each morning or evening, set it where you will see it, and let a little beauty nudge you toward the glass.