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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.