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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
Place fruit into bottom of pitcher. Pour water into pitcher.
Place pitcher in refrigerator and let infuse for two hours.
Remove citrus fruits after 2 hours squeezing juices into the water then discarding the rinds to prevent bitterness.