Infused Water Recipe
Infused Water Recipe is a easy Indian recipe that serves 5. 30 calories per serving. Recipe by Tassa Joe on YouTube.
Prep: 15 min | Cook: 4 hrs | Total: 4 hrs 25 min
Cost: $2.70 total, $0.54 per serving
Ingredients
- 1/2 medium Apple (cored and thinly sliced)
- 1/2 large Lemon (thin slices, seeds removed)
- 1/2 large Orange (thin slices, seeds removed)
- 1 small Beetroot (peeled and thinly sliced; optional for color and earthiness)
- 10 leaves Fresh Mint Leaves (washed; gently bruised to release aroma)
- 1 tsp Sabja Seeds (Basil Seeds) (soaked in 2 tbsp water for 5 minutes before adding)
- 1 liter Water (filtered or spring water, chilled)
Instructions
Prepare Fruit and Beetroot
Wash the apple, lemon, orange, beetroot, and mint leaves thoroughly. Core and thinly slice the apple, lemon, orange, and beetroot. Set the slices aside on a clean plate.
Time: PT7M
Soak Sabja Seeds
Place 1 tsp sabja seeds in a small bowl, add 2 tbsp water, and let sit for 5 minutes until they swell and become gelatinous.
Time: PT5M
Assemble the Infused Water
Add the fruit slices, beetroot, mint leaves, and swollen sabja seeds into the glass bottle. Pour the chilled water over the ingredients, ensuring they are fully submerged.
Time: PT3M
Refrigerate to Infuse
Seal the bottle tightly and place it in the refrigerator for 4–5 hours. The longer it sits, the more pronounced the flavors become.
Time: PT4H
Temperature: 4°C
Serve and Enjoy
Give the bottle a gentle shake, pour the infused water into glasses, and enjoy throughout the day. Re‑fill with fresh water if needed, but the flavor will diminish after the first 24 hours.
Time: PT0M
Nutrition Facts
- Calories
- 30
- Protein
- 0 g
- Carbohydrates
- 8 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Gluten-Free, Low-Calorie, Dairy-Free
Ingredient Substitutions
- Instead of Apple: Pear, Green grapes
- Instead of Lemon: Lime
- Instead of Orange: Mandarin, Tangerine
- Instead of Beetroot: Carrot, Radish
- Instead of Fresh Mint Leaves: Basil, Lemon balm
- Instead of Sabja Seeds (Basil Seeds): Chia seeds
Equipment Needed
- Large Glass Bottle or Pitcher
- Knife
- Cutting Board
- Tablespoon
- Refrigerator
Critical Steps — Do Not Skip
- Soaking sabja seeds until they swell
- Ensuring all fruit slices are fully submerged in water
- Refrigerating for at least 4 hours for proper flavor infusion
Chef Tips from the Video
- Lightly bruise mint leaves with your fingertips before adding to release essential oils.
- For extra sparkle, add a splash of sparkling water just before serving.
- Use a clear glass bottle so you can see the beautiful colors develop.
Troubleshooting
Water looks cloudy after adding beetroot.
Beetroot releases natural pigments; this is normal. If you prefer a clearer drink, use less beetroot or strain before serving.
Flavor is weak after 4 hours.
Slice the fruit thinner, lightly crush mint, and ensure the bottle is tightly sealed. Extending infusion to 6–8 hours will intensify flavor.
Sabja seeds become too thick and block the bottle opening.
Do not over‑soak the seeds; 5 minutes is sufficient. If they swell too much, rinse and use half the amount next time.
Storage
Refrigerator: Can be kept refrigerated for up to 48 hours; flavor will mellow after 24 hours.
Freezer: Not recommended; freezing changes texture of fruit and sabja seeds.
Room temperature: Do not store at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the fruit and sabja seeds the night before; refrigerate overnight for a stronger flavor.
- Store the infused water in a glass pitcher for easy refilling.
Frequently Asked Questions
What is the cultural significance and history of fruit infused water in Indian summer cuisine?
Fruit infused water, often called "paani puri" or "sharbat," has been a traditional way in India to stay hydrated during the scorching summer months. It combines seasonal fruits, herbs, and sometimes sabja seeds to provide natural electrolytes and a cooling effect without added sugar.
What are the traditional regional variations of infused water in Indian cuisine?
In North India, cucumber‑mint water and lemon‑salt water are popular. In South India, coconut water with ginger or jaggery is common. Western Indian states like Gujarat often add fennel seeds and black salt, while Maharashtra adds kokum for a tangy twist.
How is fruit infused water traditionally served in Indian households during summer?
It is typically served chilled in tall glasses or earthen mugs, sometimes with a pinch of black salt or roasted cumin powder for extra flavor. Families often keep a large pitcher on the kitchen counter for easy access throughout the day.
What occasions or celebrations is fruit infused water associated with in Indian culture?
Infused water is a staple at summer festivals like Rath Yatra, Navratri, and family gatherings during the monsoon‑summer transition. It is also offered to guests as a refreshing welcome drink at weddings and religious ceremonies.
What other Indian dishes pair well with this fruit and mint infused water?
The light, citrusy profile complements spicy street foods such as pani puri, samosa, and chaat. It also balances richer meals like butter chicken, dal makhani, or biryani, helping to cleanse the palate.
What makes this fruit and mint infused water special compared to other flavored waters?
The addition of beetroot provides natural antioxidants and a vibrant color, while sabja (basil) seeds add a subtle gelatinous texture that is both hydrating and soothing. The combination of citrus, sweet apple, and fresh mint creates a balanced flavor profile without any added sugar.
What are the most common mistakes to avoid when making fruit and mint infused water?
Common errors include over‑soaking sabja seeds, which can clog the bottle, using too much beetroot which makes the water overly earthy, and not sealing the bottle tightly, leading to weak flavor infusion. Also, avoid leaving the water at room temperature for more than two hours to prevent bacterial growth.
Why does this recipe use a 4‑hour refrigeration step instead of a quick room‑temperature infusion?
Cold infusion slows down bacterial growth while allowing the fruit’s natural sugars and mint’s essential oils to slowly diffuse into the water, resulting in a clearer, more balanced flavor. A quick room‑temperature soak can produce a cloudy, overly acidic drink.
Can I make this fruit and mint infused water ahead of time and how should I store it?
Yes, you can prepare it the night before. Keep the bottle sealed and stored in the refrigerator; it will stay fresh for up to 48 hours. For best taste, consume within 24 hours as the fruit flavor diminishes over time.
What does the YouTube channel Tassa Joe specialize in?
The YouTube channel Tassa Joe focuses on simple, health‑oriented recipes and lifestyle tips for busy individuals, often highlighting Indian flavors and easy‑to‑follow cooking techniques.
How does the YouTube channel Tassa Joe's approach to Indian summer drinks differ from other cooking channels?
Tassa Joe emphasizes minimal ingredients, quick preparation, and the use of everyday pantry items like sabja seeds, making traditional Indian summer drinks accessible to a global audience, whereas many other channels rely on more elaborate or exotic components.
Last updated: August 14, 2026
