• Carrie Klaege

Fruit-Infused Water Recipes, continued...

Here are five more recipes to keep you hydrated this summer.


Orange, Strawberry, Mint

Place one orange, thinly sliced in 1/2 galls jar. Add 15 thinly sliced fresh strawberries and 10 muddled mint leaves. Store in refrigerator for 4 hours or overnight.


Honeydew, Cucumber, Mint

Add 1/2 cup honeydew cubes to 1/2 gallon jar. Thinly slice cucumber and add 10 muddled mint leaves. Fill jar with water and store in refrigerator.


Pineapple, Coconut, Lime

Cut pineapple into chunks and add one cup to a 1/2 gallon jar. Add one cup coconut chunks (fresh or frozen) and one thinly sliced lime. Fill jar with water and store in refrigerator.


Watermelon, Kiwi, Lime

Cut up 1 cup of watermelon cubes and add to 1/2 gallon jar. Add 1 kiwi diced or cut into circles (skin removed). Slice one lime thinly and add. Fill jar with water and store in refrigerator.


Strawberry, Basil, Lemon

Thinly slice 1/2 cup fresh strawberries and add to 1/2 gallon jar. Add 5 large muddle basil leaves and one lemon, thinly sliced. Fill jar with water and store in refrigerator for 4 hours or overnight.


Enjoy!


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