HOW TO MAKE FRUIT INFUSED WATER RECIPES

Ingredients

• 1 large Orange (peeled and sliced into 1‑inch pieces)
• 1 large Grapefruit (peeled and sliced into 1‑inch pieces)
• 1 medium Cucumber (sliced into half‑moon pieces)
• 1 cup Strawberries (hulled and halved)
• 1 cup Pineapple (cut into bite‑size chunks)
• 1 whole Lemon (sliced into thin rounds)
• 1/4 cup Fresh Mint Leaves (loosely packed, roughly torn)
• 2 cups Ice Cubes (optional, for extra chill)
• 8 cups Cold Still or Sparkling Water (filtered preferred)
• 1 bag Reusable Silicone Storage Bag (Stasher) or Ziploc Freezer Bag (for freezing fruit pieces)

Instructions

1. Wash Fruit & Herbs

   Rinse all fruit, cucumber, and mint leaves under cold running water to remove any dirt or pesticide residue.

   Time: PT3M

2. Slice & Portion Fruit

   Using a sharp knife, slice the orange and grapefruit into 1‑inch pieces, cut cucumber into half‑moon slices, halve strawberries, cube pineapple, and slice lemon into thin rounds.

   Time: PT5M

3. Freeze Fruit Pieces

   Spread the sliced fruit in a single layer on a baking sheet so pieces don’t touch, then place the sheet in the freezer until solid (at least 2‑3 hours, preferably overnight).

   Time: PT2M

4. Transfer to Freezer Bag

   Once frozen, quickly move the fruit pieces into a reusable silicone bag or Ziploc bag, keeping each type separate if you plan to mix‑match later.

   Time: PT2M

5. Prepare Water Base

   Fill a large pitcher with 8 cups of cold still or sparkling water and add ice cubes if desired.

   Time: PT2M

6. Add Frozen Fruit & Mint

   Drop the frozen fruit pieces and torn mint leaves into the water. The frozen fruit will chill the water while slowly releasing flavor.

   Time: PT1M

7. Infuse & Serve

   Let the water sit for about 5 minutes to allow the flavors to meld, then stir gently and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

10

Protein

0 g

Carbohydrates

2 g

Fat

0 g

Fiber

0.5 g