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Stay hydrated with these easy infused water recipes. If you find plain ol’ H2O to be boring, consider making a pitcher of infused water that scores a hint of flavor from fresh fruit, vegetables, and herbs.
The human body is about 60 percent water, and I, for one, tend not to drink enough water to stay well-hydrated! The average female is supposed to aim for around 91 ounces, while males should shoot for 125 ounces. (Yes, tea, coffee, and hydrating foods can count toward that quota.)
I used to have a habit of falling short on my daily hydration goal. Let’s face it: Plain water isn’t exactly exciting. But one trick I’ve found that actually works to motivate me to drink more water: drinking water that’s infused with fresh fruit, vegetables, and herbs.
To make any of the infused water recipes below, simply float your favorite ingredients freely in water or use an infusion pitcher.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- The Flavor Bible is an encyclopedic listing of ingredients and the flavors that pair best with them as decided by a group of chefs. So it’s one set of opinions, but it’s a good set of opinions (at least in my opinion). If you need culinary inspiration beyond Culinary Hill, it’s a solid place to start. Citrus, berries, melons, fresh ginger, and mint are all good choices.
Do you need a water infuser pitcher?
To make infused water, I recommend using a great infuser pitcher. I tested and researched a bunch of water infuser pitchers available from top retailers and found the best one to be Hiware’s Glass Water Infuser Pitcher. The pitcher is not only stylish, but it’s the perfect size and is safe for boiling water! It’s what I use in my own kitchen, and I can’t recommend it enough. You can buy the Hiware pitcher for $21.50 on Amazon.
If you want more information about the infuser pitchers we recommend, check out our guide to the best water infuser pitchers!
Step-by-step instructions
- In a large pitcher, place the desired combination of fruit or herbs. Add ice and fill container with water.
- Add additional fruit or herbs to garnish, if desired. Remove any fruit, vegetables, or herbs after 24 hours. The infused water can be refrigerated for up to 3 more days (4 days total).
Recipe tips and variations
- Yield: Each of these infused water recipes makes four 10-ounce servings of water.
- Storage: You can leave the fruits, vegetables, and fresh herbs in the water for up to 24 hours. After that, remove them and store the infused water in the refrigerator for up to 3 more days (4 days total).
- Make ahead: Infuse water the night before a party so it has plenty of time to flavor and chill the water.
Frequently Asked Questions
Yes! You might be disappointed in the flavor, though. As the fruit infuses the water with flavor, the fruit itself has less flavor and more water, so it might taste watery and less sweet than what you’d expect.
In addition to storing infused water in the refrigerator, consider creating ice cubes using juice, lemonade, or the same (or a different!) flavor of infused water. This will keep the flavor of the infused water nice and strong.
Watermelon Agua Fresca
Pretty, pink, and refreshingly sweet, Watermelon Agua Fresca makes drinking water feel like a party! The watermelon version is perfect during the summer months when watermelon is in peak season. Low in calories and high in flavor, you’ll feel like you’re on vacation with every sip!
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8 Infused Water Recipes
Equipment
- Water infuser pitcher (I own and recommend the Hiware pitcher on Amazon)
IngredientsÂ
For All Options:
- 5 cups water
- 1 cup ice cubes optional
For Strawberry, Basil and Lemon:
- 1/2 cup strawberries stemmed and sliced, fresh or frozen
- 5 large fresh basil leaves torn
- 1 lemon thinly sliced
For Honeydew, Cucumber, and Mint:
- 1/2 cup honeydew cubes
- 1 cucumber thinly sliced
- 10 fresh mint leaves torn
Blackberries, Orange, and Ginger:
- ½ pint blackberries
- 1 orange thinly sliced
- 1 (2-inch) piece fresh ginger peeled and thinly sliced
Blueberry, Lemon, and Rosemary:
- 1/2 pint blueberries
- 1 lemon thinly sliced
- 4 sprigs fresh rosemary
Pineapple, Coconut, and Lime:
- 1 cup pineapple chunks, fresh or frozen
- 1 cup coconut chunks, fresh or frozen
- 1 lime thinly sliced
Watermelon, Kiwi, and Lime:
- 1 cup watermelon cubes
- 1 kiwi diced or cut into circles
- 1 lime sliced into circles
Grapefruit, Pomegranate, and Mint:
- 1 grapefruit thinly sliced
- 1/2 cup pomegranate seeds
- 10 fresh mint leaves torn
Mango, Raspberry, and Ginger:
- 1 mango peeled and cubed
- 1/2 pint raspberries
- 1 (2-inch) piece fresh ginger peeled and thinly sliced
InstructionsÂ
- In a large pitcher, place the desired combination of fruit or herbs.
- Add ice and fill container with water. Add additional fruit or herbs to garnish, if desired.
Recipe Video
Notes
- The Flavor Bible is an encyclopedic listing of ingredients and the flavors that pair best with them as decided by a group of chefs. So it’s one set of opinions, but it’s a good set of opinions (at least in my opinion). If you need culinary inspiration beyond Culinary Hill, it’s a solid place to start. Citrus, berries, melons, fresh ginger, and mint are all good choices.
- Yield: Each of these infused water recipes makes four 10-oz. servings of water.
- Storage: You can leave the fruits, vegetables, and fresh herbs in the water for up to 24 hours. After that, remove them and store the infused water in the refrigerator for up to 3 more days (4 days total).
- Make ahead: Infuse water the night before a party so it has plenty of time to flavor and chill the water.
The recipes were really nice.I had some with my family for a movie night
So cool. Very educating. I really love this information.
How do you make the watermelon cubes?
Hi Ashely, here’s how I do it. I cut a watermelon in half, then lay half cut-side down. Then I cut slices through it the width I want my cubes to be. Then I lay those slices down flat. I cut the rind off (following the shape of the rind with my knife). And then I just make straight cuts through the wedge and then cube it off. Does that make sense? And repeat with remaining slices. I hope this helps. I’ll try to add a photo of this to the post for the future. Thanks for your question! -Meggan
It was nice and refreshing can to plan water and easy to make
hello ! I am new to fruit infused water so I had some questions for you if possible… Do you have to have a certain type of pitcher (plain pitcher vs infuser)? Also, how long is the fruit infused water good for? Like just the day or can it be in the fridge for a couple of days? Thank you!!!
If you cant keep it longer then how can we introduce this drink for a restaurant? What’s the minimum serving time .. can we serve like fresh juices instantly?
If you serve the waters immediately, like a fresh juice, they won’t have time to infuse the water with flavor. I would give them at least 30 minutes to an hour, but you should test them to see how much flavor you want so you know your own personal minimum. Thanks!
Love this
One of the best recipes…..
This article has inspired me to get a little more creative with my infused water. My go-to has always been lemon, lime, cuke, mint, and maybe ginger or basil thrown in. Time to think outside the citrus peel!! My son works with a group of people who make infused water daily to share with each other. Yesterday’s water was pineapple, lemon, mint, and jalapeño!! He said it was delicious. Thank you for sharing these recipes.Â
Thanks so much Cindy! I’m so happy you are inspired by these! I’ll have to try the combination with the jalapeño, that sounds crazy, but amazing! 😀 -Meggan
I would like to know the benefits of each recipe as my husband has many health issues and doesn’t drink water without Crystal lite that doesn’t have any additional health benefits.
Hi Ellen, since I’m not a registered dietician, I am not legally allowed to talk about health benefits on my site. I’m really sorry about that. Good luck! -Meggan