5 Infused Water Recipes for Summer

Ingredients

• 100 g Dragon Fruit (Pitaya) (peeled and diced, for Pinkberry Pitaya water)
• 75 g Blackberries (fresh, for Pinkberry Pitaya water)
• 75 g Raspberries (fresh, for Pinkberry Pitaya water)
• 150 g Blueberries (fresh, for Blueberry Lime water)
• 1 Lime (washed, sliced thinly, for Blueberry Lime water)
• 1 Lemon (washed, sliced thinly, for Lemon Watermelon Cucumber Mint and Cucumber Lemon Pomegranate waters)
• 150 g Watermelon (seedless, cubed, for Lemon Watermelon Cucumber Mint water)
• 150 g Cucumber (washed, sliced thinly, for Lemon Watermelon Cucumber Mint and Cucumber Lemon Pomegranate waters)
• 10 Fresh Mint Leaves (rinsed, for Lemon Watermelon Cucumber Mint water)
• 150 g Strawberries (hulled and sliced, for Strawberry Basil water)
• 10 Fresh Basil Leaves (rinsed, for Strawberry Basil water)
• 80 g Pomegranate Seeds (fresh, for Cucumber Lemon Pomegranate water)
• 5 L Filtered Water (cold, for all five waters (1 L per batch))

Instructions

1. Prepare Pinkberry Pitaya Water – Wash & Dice Fruit

   Rinse the dragon fruit, blackberries, and raspberries under cold water. Peel and dice the dragon fruit into 1‑cm cubes.

   Time: PT5M

2. Combine Pinkberry Pitaya Ingredients

   Place the diced dragon fruit, blackberries, and raspberries into a 1‑L pitcher. Fill with filtered water and stir gently.

   Time: PT2M

3. Infuse Pinkberry Pitaya Water

   Cover the pitcher and refrigerate for at least 2 hours before serving.

   Time: PT2H

4. Prepare Blueberry Lime Water – Wash Fruit

   Rinse blueberries and the lime. Slice the lime into thin rounds.

   Time: PT4M

5. Combine Blueberry Lime Ingredients

   Add blueberries and lime slices to a clean 1‑L pitcher, pour in filtered water, and give a gentle stir.

   Time: PT2M

6. Infuse Blueberry Lime Water

   Seal the pitcher and chill in the refrigerator for 2 hours.

   Time: PT2H

7. Prepare Lemon Watermelon Cucumber Mint – Wash & Slice

   Rinse lemon, watermelon, cucumber, and mint leaves. Slice lemon and cucumber thinly; cube watermelon; roughly tear mint leaves.

   Time: PT6M

8. Combine Lemon Watermelon Cucumber Mint Ingredients

   Place lemon slices, watermelon cubes, cucumber slices, and mint leaves into a 1‑L pitcher. Fill with cold filtered water and stir.

   Time: PT2M

9. Infuse Lemon Watermelon Cucumber Mint Water

   Cover and refrigerate for at least 2 hours.

   Time: PT2H

10. Prepare Strawberry Basil Water – Wash & Slice

    Rinse strawberries and basil leaves. Hull and slice strawberries; keep basil leaves whole.

    Time: PT4M

11. Combine Strawberry Basil Ingredients

    Add sliced strawberries and basil leaves to a 1‑L pitcher, pour filtered water over, and give a gentle stir.

    Time: PT2M

12. Infuse Strawberry Basil Water

    Seal and chill in the refrigerator for 2 hours.

    Time: PT2H

13. Prepare Cucumber Lemon Pomegranate Water – Wash & Slice

    Rinse cucumber, lemon, and pomegranate seeds. Slice cucumber and lemon thinly; set aside the seeds.

    Time: PT5M

14. Combine Cucumber Lemon Pomegranate Ingredients

    Place cucumber slices, lemon slices, and pomegranate seeds into a 1‑L pitcher. Fill with filtered water and stir.

    Time: PT2M

15. Infuse Cucumber Lemon Pomegranate Water

    Cover and refrigerate for 2 hours before serving.

    Time: PT2H

16. Final Presentation & Serving

    After the 2‑hour infusion, give each pitcher a quick stir and pour into glasses. Add fresh ice cubes if desired.

    Time: PT3M

17. Cleanup

    Wash the pitcher, cutting board, knife, and spoon with warm soapy water; rinse and dry.

    Time: PT15M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

0 g

Fiber

1 g