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Great Infused Water Ideas for Summer

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Tired of plain, boring water? These fruit-infused water ideas are both delicious and refreshing. You can mix the infused water in a jug, a mason jar or in a beautiful beverage dispenser.

To encourage yourself to drink more water, it does help if it tastes good. So, if you’re looking for a healthy, flavourful way to remain hydrated, try subtly-flavoured Infused Water.

Select a combination of fruit, vegetables and herbs. Wash them well, cut them in slices or chunks and drop into cold or room temperature water; filtered water if you prefer. You can drink the water straight away, but it will become more flavourful after the fruit has infused for 2-3 hours

Depending on what you’ve infused in your water there will be some added nutrients. Although the nutrients may be small, if having Infused Water nearby encourages me to drink more water, that’s still important for my health.

It is easy to stay hydrated with our Infused Water combos. These delicious ideas take minutes to prepare, and taste fabulous

There are so many different infused water combos you can make, but today we’re highlighting a few of our current favorites and sharing our best tips for infused water sipping.

Infused Water Supplies

If you’ve never infused water before you’ll probably be surprised at how easy it is. You just need a few simple items:

  • A glass container – plastic can distort the taste
  • Ingredients – vegetables, herbs, and fruits
  • Water – some people prefer filtered or sparkling water but regular tap water works too

This isn’t something you do on the spur of the moment, it takes a bit of planning

You’ll also need patience. Infused water needs to sit for a while to make sure the ingredients you added seep into the water. If you’re infusing water overnight you might want to let it infuse in the refrigerator. But if you’re infusing at room temperature, 4 hours is usually enough.

Remember, the intensity will also depend on how long you let the ingredients soak/infuse. Some items (like cucumber, melon, citrus fruits and mint) will add flavor almost immediately, while other items like rosemary, berries, apples and ginger will need to soak overnight.

How to Make Infused Water

The great part about infused water is that it’s so easy to make. All you need is fresh produce (fruit, veggies and herbs) and with cold water. So, start by choosing what flavor you want, wash and chop your produce and simply add it to your water.

The amount of produce you use is up to you based on how much water you’re infusing and how much flavor you want to add. Obviously, the more produce you add, the more intense the flavor will be. The intensity will also depend on how long you let the ingredients soak/infuse. Some items (like cucumber, melon, citrus fruits and mint) will add flavor almost immediately, while other items like rosemary, berries, apples and ginger will need to soak overnight.

Infusing can take place at room temperature for about 2 hours, but to prevent bacteria growth infusions should be stored in the fridge if soaking for longer than a couple hours

If you’re making a large batch of infused water that will be sitting out for a party, be sure to add plenty of ice to keep it chilled and prevent bacteria growth.

Some produce can be reused to make a second batch of infused water. Just use your best judgement. If it still looks and smells fresh, it should be fine.

Oranges, lemon and limes can often be reused. Just remember that with citrus fruit, the rind can start to add a bitter flavor after it has soaked a few hours. If this causes an issue for you, you can peel the fruit before using it.

And yes, you can eat the fruit after you’re done drinking your infused water.

Some Great Combos for Infused Water

Beetroot and apple: Slice beetroot into matchsticks and they infuse into a beautiful pink shade to the water. The earthiness of beetroot beautifully complements the sweetness of the apple.

Strawberry and cucumber: The cucumber is refreshing and is balanced by the sweet flavour of strawberry. This is ideal for hot summer days

Lemon and mint: This is one of the most popular flavour combinations. The lemon is cleansing, the mint bright and fresh and they both aid digestion.

Apple, Lemon, Carrot: Invigorate the senses with a delicious twist of apple, lemon and carrot.

Strawberry, Lemon, Mint: Toast the warm weather with this minty, berry (and sugar-free!) twist on lemonade.

Apricot, Raspberry, Mint: Soak up the sun with a mix of apricots, raspberries and mint.

Strawberry, Pineapple: Get that tropical island flavour with a blend of sweet strawberries and juicy pineapple.

Cucumber, Lemon, Celery:  This cool refresher is as soothing as an afternoon thundershower.

Tips and Tricks for Success

Let’s start with the produce. When buying fresh fruit, always choose those without bruises or damage.

To prevent the growth of bacteria and to remove dirt or pesticides, always be sure to thoroughly wash your produce. In addition, do not keep infused water at room temperature for more than 2 hours. After that, I recommend that you put it in the fridge in a clean, sealed container, to prevent bacterial growth.

If you don’t finish your water within 12 hours, remove the fruit/vegetables and discard them and keep the water refrigerated.

To obtain the maximum flavour from fibrous ingredients like ginger root or lemongrass, it is best to crush them using a mallet or the back of a heavy knife.

 

Pictured: The Felli on-ice design, 3- tier stackable Beverage Dispenser I available at Household Plastic. We also stock an assortment of water jugs, containers and mason jars, perfect for Infused water.

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