8 Infused Water Recipes

Stay hydrated with these 8 Infused Water recipes! Inspired by The Flavor Bible, these fruit and herb combinations will encourage you to drink more water.

Unless you woke up thirsty at 2:00 a.m. after a night of binging on Chinese takeout, you are probably not excited about drinking water. I’m not either.

But seriously, if you want to drink more water, at least make it taste good. Give yourself a fighting chance. It’s the end of January and you still have time to latch on to one more resolution: Staying hydrated!

Stay hydrated with these 8 Infused Water recipes! Inspired by The Flavor Bible, these fruit and herb combinations will encourage you to drink more water.

What can I use to make Infused water?

Fresh fruit, herbs, and some vegetables make great flavors for water. While any combination can be tasty, I turned to The Flavor Bible, my go-to resource for flavor pairings.

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, it’s a place to start.

Citrus, berries, melons, fresh ginger, and mint are all good choices. You can float the ingredients freely in water or use an infusion pitcher.

Stay hydrated with these 8 Infused Water recipes! Inspired by The Flavor Bible, these fruit and herb combinations will encourage you to drink more water.

Can you eat the fruit after infusing water?

Yes! You might be disappointed, 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 flavorful than what you’d expect.

How long can you keep fruit infused water in the fridge?

Infused water is best 2 to 4 hours after you’ve made it. Or, you can let it infuse overnight in the refrigerator.

Some ingredients last better than others. With herbs, for example, fresh basil lasts 2 to 3 days but rosemary can last up to a week.

Stay hydrated with these 8 Infused Water recipes! Inspired by The Flavor Bible, these fruit and herb combinations will encourage you to drink more water.

Is fruit infused water healthy?

I personally feel better when I drink more water and there is a good chance you will, too. And depending one what you’ve used to infuse the water, you could be setting yourself up for bonus nutrients!

However, the only time you will hear me talk about “flushing toxins” is when I say it in a sarcastic or ironical way with a wry smile on my face. I’m just not that person.

Stay hydrated with these 8 Infused Water recipes! Inspired by The Flavor Bible, these fruit and herb combinations will encourage you to drink more water.
5 from 3 votes
Print

8 Infused Water Recipes

Stay hydrated with these 8 Infused Water recipes! Inspired by The Flavor Bible, these fruit and herb combinations will encourage you to drink more water.

Course Drinks
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings
Calories 6 kcal

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 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:

  • 1/2 pint blackberries
  • 1 orange thinly sliced
  • 1 (2-inch) piece 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 mint leaves torn

Mango, Raspberry, and Ginger:

  • 1 mango peeled and cubed
  • 1/2 pint raspberries
  • 1 (2-inch) piece ginger peeled and thinly sliced

Instructions

  1. 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.

This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.

More recipes you'll love...

22 comments


  1. I love water just plain but these fruit additives are awesome !! My daughter will not drink water for any thing but she is loving your recipes !! Thanks you are heaven sent !

  2. I work in a cancer center and wondered if I could have permission to share these infused water recipes inside a water bottle container that we are giving away with the photo you have shown.
    http://Www.honorhealth.com/cancer are

    Nancy McCutcheon
    Community Outreach Manager
    480 323 1275

    • Hi Nancy, yes you certainly may! I sent you an email with my permission and a hi-res version of the photo. If you need anything else, just let me know. Good luck and thank you!

  3. I would like recipes for water infusers

  4. How do I save to a file. How do I save to word so I can print.

    • Hi Lin! There is a print button near the recipe (right under the photo) which kicks out a PDF that you can save or print. I’ve also emailed the PDF to you. Thanks! -Meggan

  5. Hi. Thanks for your post. I’m on a keto diet so i don’t use fruit. My recipe right now is celery, cucumber, ginger and cucumber…I have basil and mint still growing so ill use some of that tomorrow. I think this water gave me a blast of energy the lat time I made it…and why wouldn’t it? It’s living water! Infused water was featured on Dr. Oz a few years ago as one of the viewers favorite tips!

    • Hi Jill, thanks for the nice comment! I love keto, it makes me feel FANTASTIC when I do it. And yes, I’m always looking for more ways to make water taste good! I also find that if I’m drinking anything else, I will never possibly drink enough water. So I just have to make it a priority, you know? Good luck on keto! Here’s a great meatball recipe that I love, it’s not mine, but it’s awesome. It’s not even very keto because it’s not high in fat, but maybe you can do something with it: https://ketogasm.com/keto-meatball-recipe-ground-turkey-garlic-ginger/

    • Oops, i didn’t proof read my comment in October and wrote cucumber twice. The fourth ingredient is lemons. Juiced then throw the skins in chopped up[Carefully, they are slippery once juiced] The rind is super healthy.

  6. Do you recommend using a certain type of water for the fruit infusers like alkaline water?

    • Hi Shatoyia, as far as I can tell, the basis for alkaline water is still just anecdotal. Not enough studies have been done to prove the supposed benefits (I’m not saying there aren’t any, I’m just saying I haven’t seen the science to support it). For most people, at least in the US where drinking water is easily available, drinking ANY water is the kind of water I would recommend. However, if something like alkaline water tastes better to you and means you’ll drink more of it, that’s great! I know I always drink more water when I buy plastic bottles of Smart Water. I hate buying disposable bottles of water, and I’m sure it’s not really any different than other waters, but I just love the taste and sometimes that means I’ll drink more water. So. Whatever you have to do, infusing water or drinking alkaline or whatever the thing is… that’s what you should do! At least that’s my opinion (being neither a doctor nor a scientist, just a girl who likes food and doesn’t drink enough water most days!). -Meggan

    • I use distilled water, we have a distiller but distilled water is available at most grocery stores. I believe this is the best water. We sometimes add Concentrace minerals drops, too. The Swanson vitamins brand is a little less expensive.

  7. Hello I work at a hotel on Romulus, Michigan. I am the Manager of the kitchen and beverage. We have a cucumber water, but would love something sweeter. I was wondering if i can make these in a larger amount…like 2.5 gallons and if you have recipe for that large amount.

    Thanks in advance.

    Leah

    • Considering these make around a half gallon (1 cup = 8oz x 5 = 40oz + 1 cup ice (8ish ounces) = 48oz plus space for fruit we’ll say that’s pretty close to a half gallon at 64oz)  so this is just a matter of multiplication – multiply the amounts by 5.. You can always try x4 and taste test to see if it’s “enough” – it’s just math.

  8. I just bought an infuser please recommend health receipts. Thank you

  9. Very good information. 
    Can I keep water in room temperature and not in refrigator.
    Advantages / disadvantages ?

    • Hi Satish, the advantage to infusing the water at room temperature is it works faster than doing it in the fridge. The disadvantage is, you can only let it sit out for 4 hours total (at least according to standard food safety guidelines). You’d have to change the whole thing every 4 hours. So for this reason, I would do it in the refrigerator if you can. Thanks! -Meggan


  10. I will be sharing these recipes at work with our wellness team. We are having an infused water day next week and I think these will work great. Hope to print the beautiful pic and recipes to distribute to staff.

  11. 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


  12. 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. 

    • 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! :D -Meggan

Leave a Reply

Your email address will not be published. Required fields are marked *

 

This form collects your name, email, and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.
This form collects your name, email and content so that we can keep track of the comments placed on the website. For more info check our privacy policy where you will get more info on where, how and why we store your data.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

thanks for stopping by!

y’all come back now, ya hear?