3 New Summer Infused Water Recipes

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. Now that we’ve covered all of that, let’s get to the summer flavors! (For even more flavor ideas, check out this infused water post.)

1. MANGO BASIL

Basil adds great flavor to water. When it’s paired with fresh sliced mango, it has a tropical feel. It’s very refreshing and the mango adds a little sweetness that is also nice. This would be great as a non-alcoholic beverage at a party. Switch things up by using fizzy water.

Ingredients

• 1/2 mango peeled and sliced
• 1 handful fresh basil washed well
• 1-2 quarts water

Instructions

Place in a carafe, jar, or pitcher and fill with water. Refrigerate until ready to drink, at least an hour to allow flavor to infuse the water. Keeps for 2-3 days in the fridge. Can be refilled with water two or three times, or until flavor dissipates.

2. CUCUMBER MELON MINT

Cucumber and melon is one of my all-time favorite combinations. They work so well together, but mint adds another layer of flavor. This tastes like spa water to me and is perfect for sipping while you work or out at the pool. You could even fill up a thermos to take to the beach.

Ingredients

• 1/4 to 1/2 large cucumber
• 2 slices cantaloupe
• 1 handful fresh mint
• 1-2 quarts water

Instructions

Place in a carafe, jar, or pitcher and fill with water. Refrigerate until ready to drink, at least an hour to allow flavor to infuse the water. Keeps for 2-3 days in the fridge. Can be refilled with water two or three times, or until flavor dissipates.

3. BERRY ROSEMARY

I think this combo would be fantastic for a bridal or baby shower. You get big berry flavor with a hint of rosemary. It’s very sophisticated. This is one that doesn’t keep quite as long because the berries will start to break down. (They can be strained out.) The rosemary will keep for longer, but you can remove it if the flavor gets too strong.

Ingredients

• 1 cup mixed fresh or frozen berries strawberries, raspberries, blackberries, blueberries
• 1 sprig fresh rosemary

Instructions

Place in a carafe, jar, or pitcher and fill with water. Refrigerate until ready to drink, at least an hour to allow flavor to infuse the water. Keeps for 1-2 days in the fridge. Can be refilled with water two or three times, or until flavor dissipates.

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