• Carrie Klaege

Fruit-Infused Water Recipes

Add delicious taste (and health benefits!) while also keeping yourself hydrated!


Some tips for great fruit-infused water:

1. Use a good pitcher. While you can buy special infusing pitchers, a mason jar works just as well.

2. Use high-quality (organic preferred) fruits and herbs. If organic isn't an option, make sure to wash well and remove any peels, rinds, skins, etc before infusing.

3. Give it time. Let the water infuse at least four hours (overnight if possible) for best flavor.


Cucumber Mint

Thinly slice one cucumber (peel if it isn't organic). Add sliced cucumber to a 1/2 gallon jar, add 8 muddled fresh mint leaves. Stir gently and place in refrigerator for at least 4 hours or overnight.


Pineapple Mint

Peel and thinly slice about 1/4 of a pineapple. (The more thinly sliced, the better the flavor!) Add to a 1/2 gallon jar with 10-12 leaves of muddled fresh mint. Store in refrigerator.


Cherry Lime

Cut two cups cherries in half, thinly slice on lime, and add to a gallon size jar. Add water to fill, mix gently, and store in refrigerator.


Mango Pineapple

Peel and thinly slice one fresh mango. Add to 1/2 gallon jar. Add 1 cup of finely chopped pineapple and water. Store in refrigerator 4 hours or overnight.


Strawberry Lemon

Wash and finely slice 15 fresh strawberries to a 1/2 gallon jar. Add one sliced lemon (with the rind on) and fill jar with water. Stir gently and refrigerate.


Watch for five more recipes tomorrow!

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