3 Refreshing Fruit Infused Water Recipes to Help You Stay Cool This Summer

Ingredients

• 1/2 medium Cucumber (washed, sliced into half‑rounds)
• 6 leaves Fresh Mint Leaves (washed, gently bruised to release aroma)
• 1 inch Ginger Root (peeled and thinly sliced)
• 1/2 fruit Lemon (sliced, optional light squeeze)
• 8 medium Strawberries (washed, hulled, quartered)
• 1/2 fruit Lime (sliced, optional light squeeze)
• 1 stalk Lemongrass (trimmed, bruised, cut into 2‑inch pieces)
• 3 liter Filtered Water (cold, filtered; divide equally among jars)
• as needed Ice Cubes (optional) (for serving immediately)

Instructions

1. Wash all produce

   Rinse cucumber, mint, ginger, lemon, strawberries, lime, and lemongrass under cold running water. Pat dry with a clean kitchen towel.

   Time: PT5M

2. Prepare cucumber‑mint jar

   Slice the cucumber into half‑round pieces and place them in a mason jar. Lightly bruise 6 mint leaves, give them a gentle squeeze, and add to the jar. Fill the jar with 1 L of filtered water, seal, and set aside.

   Time: PT5M

3. Prepare ginger‑lemon jar

   Peel the ginger root and slice it thinly (about 2 mm). Add the slices to a second mason jar. Cut the lemon into thin rounds, add a few slices, and give a light squeeze to release juice. Fill with 1 L of filtered water, seal, and set aside.

   Time: PT5M

4. Prepare strawberry‑lime‑lemongrass jar

   Hull the strawberries and quarter them, then place in a third mason jar. Slice the lime thinly, add a few slices, and give a gentle squeeze. Bruise the lemongrass stalk, cut into 2‑inch pieces, and add to the jar. Fill with 1 L of filtered water, seal, and set aside.

   Time: PT5M

5. Refrigerate to infuse

   Place all three jars in the refrigerator for at least 2 hours, preferably 4 hours, to allow flavors to meld. When ready to serve, add ice cubes or frozen fruit if desired.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

0 g

Fiber

1 g