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Fruit Infused Water
Author: Mary Ann Dwyer
Ingredients
  • Raspberry-Lime Water:
  • 1/2 pint raspberries
  • 2 limes cut into 1/4 inch slices
  • 2 quarts 8 cups spring or filtered water
  • Strawberry-Blueberry-Kiwi Water:
  • 8 large strawberries hulled and halved
  • 1/2 pint blueberries
  • 2 kiwi sliced (you can keep the skin on or peel)
  • 2 quarts 8 cups spring or filtered water
  • Cucumber-Lemon-Mint
  • 1/2 large cucumber cut into 1/4 inch slices
  • 1 large lemon cut into 1/4 inch slices
  • 1 handful of fresh mint gently muddled with wooden spoon in the bottom of the pitcher
  • 2 quarts 8 cups spring or filtered water
Instructions
  1. Place fruit into bottom of pitcher. Pour water into pitcher.
  2. Place pitcher in refrigerator and let infuse for two hours.
  3. Remove citrus fruits after 2 hours squeezing juices into the water then discarding the rinds to prevent bitterness.