5 Easy Infused Water Recipes To Make Water Not Suck

Ingredients

• 1/2 large Cucumber (thinly sliced)
• 6 leaves Fresh Mint Leaves (roughly torn)
• 1 cup Watermelon (diced, seedless)
• 5 leaves Fresh Basil Leaves (whole)
• 1 cup Fresh Cherries (pitted and halved)
• 1 Lime (sliced, peel left on)
• 1 cup Blackberries (whole)
• 1/2 Orange (thinly sliced)
• 5 slices Fresh Ginger (peeled, cut into coins)
• 1 cup Strawberries (halved)
• 1/2 Lemon (thinly sliced, peel on)
• 5 liters Filtered Water (cold or room temperature)

Instructions

1. Prepare Fruit & Herbs

   Wash all fruit and herbs thoroughly. Slice cucumber, dice watermelon, halve cherries, slice lime (with peel), slice orange, peel and coin ginger, halve strawberries, and slice lemon. Roughly tear mint and basil leaves.

   Time: PT15M

2. Assemble Each Jar

   For each mason jar, add the specific fruit and herb combination:

   Time: PT5M

3. Add Water

   Pour cold or room‑temperature filtered water into each jar, filling to about 1 liter. Leave a small gap at the top.

   Time: PT5M

4. Stir & Seal

   Give each jar a quick stir, then seal with the lid.

   Time: PT2M

5. Infuse

   Let the jars sit for 1–4 hours at room temperature or refrigerate for 3–4 hours for a stronger flavor. Up to 8 hours is fine for a bold taste, but remove fruit after 12 hours.

   Time: PT2H

6. Store & Reuse

   If you won’t drink the infused water within 12 hours, discard the fruit pieces, seal the jar, and keep the water in the refrigerator for up to 3–4 days. Fruit can be reused for another 1–2 days, but flavor will diminish.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

0 g

Fiber

1 g