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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)
Ingredients
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
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.
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.
can you make the infused water and make ice cubes to use later to add to ice tea?
Hi Linda, you totally can! That sounds delicious, let us know how it goes! -Meggan
It’s definitely easier to drink water with these recipes. My favorite is the strawberry-lemon-basil combo. Anyone reading this, you have to give it a try.
I am catering a reception for my coordinator and I want to make the infused water. I see that strawberry lemon basil is a favorite. There’s only about 20 people coming. Would I just take the basic recipe x 5? Also how much time ahead should I prepare it to get the flavour good?
Thank you for your help in this matter.
Dianne Smart
nsmart@hanover.k12.va.us
Hi there Diane, you can adjust the serving size on the recipe by sliding the bar and it will give you the exact measurements you need. Hope this helps! – Meggan
These sound like great recipes! I am planning on trying this soon. Can you infuse these in a water bottle?
Yes! Absolutely! 🙂
I tried the berry, mint and ginger combination it was delicious and refreshing!
Thanks for the recipes – will definitely try at least a few! And very glad to find another skeptic about “flushing toxins” from your body ☺️ There’s so much hype out there about this, based more on hopeful thinking than science.
Great information, thanks so much. I use kiwi a lot in some of our infusions – being from NZ, maybe that’s why. We used a great infusion pitcher by home ikon from Amazon. Works a treat, even with the kids 🙂
without healthy water and healthy fruit, would the drinks be healthy?
I have loved infused waters from the first time I was introduced to cucumber with mint water when it was offered to me at the Nemacolin Woodlands Resort Spa about 20 years ago. I love cucumbers in anything. So the cucumber and mint combination is in my fridge most of the time; however, another good one is just some lemon wedges and torn basil.
In addition when time is short, I will just add some washed basil or mint leaves to my chilled water bottle before heading out the door.
Really refreshing! A nice change from just plain water. The strawberry basil is my favorite.
I’m just using this infused water bottle for the first time.
A gift from my children.