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Stay Cool with the Best
Fruit & Herb-Infused Waters

There’s hardly a more glamorous (or instagram-worthy) way to stay hydrated than with a gorgeous glass pitcher of fresh fruit and herb-infused water. With summer’s bounty at our fingertips, we went looking for the best recipes to create a spa-like ambiance in your home or office. You’ll definitely wow your friends and clients with any of these winning combinations (some are even great for detoxing!) or, go a step further and learn how to design your own refreshing elixir.

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Meyer Lemonade
with Rosemary
Courtesy Of White On Rice Couple


Yields: 5 1/2 CUPS
Ingredients:
½ cup (120ml) fresh Meyer Lemon Juice
1 cup (240ml) Simple Syrup
4 cups (960ml) Water
A couple sprigs of fresh Rosemary

Directions:
Combine meyer lemon juice, simple syrup, and water in a pitcher, adding in a few freshly squeezed rinds of the Meyer lemons.
Stir to combine and serve over ice.
 

Raspberry
Rose Petal & Vanilla Water
Courtesy Of She Knows


Serves: 1 Pitcher
Ingredients:
10-15 fresh raspberries rinsed 
Half of one vanilla bean
2 tablespoons of dried rose petals 

Directions:
Pop your ingredients into a jar, pour in some water, muddle gently and let steep for about 24 hours in the fridge. Strain through a sieve (lined with cheesecloth or paper towel for a clearer finish).
Discard the solid (reserve some of the fruits and/or herbs if they are still flavorsome) and serve chilled, perhaps with ice.
 

Sparkling
Mango Water
Courtesy Of Real Housemoms


Serves: 2
Ingredients:
1 cup frozen mangos
1 cup water, filtered
1 can carbonated water
granulated sugar or truvia, to taste (optional)

Directions:
Add the frozen mangos and filtered water to a blender. Blend on high until the mangos are pureed. Add ice to two glasses.
Pour the mango mixture into the two glasses and top with carbonated water. Add granulated sugar or truvia to taste.
 

Blueberry &
Lavender Water
Courtesy Of Melissa’s


Serves: 8 Cups
Ingredients:
1/2 pint Blueberries
Edible Flowers (use Lavender Flowers) – to taste
64 ounces Water

Directions:
Add fruits and edible flowers to a pitcher of water. Cover, and chill for at least 30 minutes.
Strain, then add ice and pour into tall glasses and serve.
 

Cantaloupe &
Kiwi Agua Fresca
Courtesy Of Foodness Gracious


Serves: 10 cups
Ingredients:
2 ripe cantaloupe melons
8 cups water
6 kiwis
¼ cup agave syrup (add more if you prefer it sweeter)

Directions:
Halve the melons to get 4 pieces. Set two halves aside. Peel the kiwi fruit. Extract the fruit from one of the melons (two halves) and add to a blender. Add 4 cups of water and 3 of the kiwi fruit.

Blend on high for about 30-40 seconds or until the melon has been liquified. Place a sieve over the top of a pitcher and gradually pour the blended melon through the sieve, squeezing it through with the back of a wooden spoon or spatula.

Discard the remaining pulp left in the sieve and continue to strain the juice from the blender. Repeat the process with the second melon. Once both melons have been blended and strained into the pitcher, add the agave and stir with a whisk until the agave has dissolved.

Cover the pitcher with plastic wrap and store in the refrigerator for at least two hours or overnight. Add some ice to the pitcher just before serving and pour into tall glasses. Garnish with some extra slices of kiwi.

 

Pineapple
Mint & Ginger Water
Courtesy Of Food Network


Yield: 2 quarts
Ingredients:
4 cups thinly sliced pineapple
5 sprigs mint
8 round slices ginger (smashed)
2 quarts water
1 quart seltzer (optional)

Directions:
Place 4 cups thinly sliced pineapple (about 1 1/4 pounds), 5 sprigs mint (lightly crushed) and 8 round slices ginger (smashed) in a pitcher. For still infused water, add 2 quarts of water. For sparkling water, add 1 quart of seltzer during prep and a second quart just before serving.
Refrigerate 2 to 4 hours to allow the ingredients to infuse. Stir well and strain, discarding the solids. For serving, add fresh pineapple, mint and ginger for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.
 

Blackberry
Mint Infused Water
Courtesy Of I Heart Eating


Yields: 1 pitcher
Ingredients:
6 oz. blackberries
3 limes
Handful fresh mint leaves
Ice
Water

Directions:
Add about 1/3 blackberries to large pitcher. Slice limes, and add 1/3 lime slices to pitcher. Add a few mint leaves to pitcher. Add lots of ice (about half full or to taste).
Add remaining blackberries, lime slices, and fresh mint. Fill pitcher with water. Flavor of water will intensify as it sits.
 

Cucumber
Thyme & Tangerine Water
Courtesy Of Cooking Light


Yields: 1 pitcher
Ingredients:
5 cucumber slices
2 thyme sprigs
4 tangerine slices

Directions:
Combine all ingredients in a glass carafe, bottle or jar of fresh filtered water. Allow to sit in the refrigerator for at least one hour.
For a zestier flavor, add extra tangerine slices. 
 

Rose
Infused Lemonade
Courtesy Of Lauren Conrad


Yields: 1 pitcher
Ingredients:
1 cup sugar
1 cup water
1 cup fresh lemon juice
4 cups cold water
1 tablespoon rose water
lemon slices for garnish
Rose petals
Ice cube tray

Directions:
Boil enough water to fill an ice cube tray, let cool, then fill tray half way. Freeze. Once frozen, place rose petals in each cube and fill to the top with water. Freeze until all cubes are completely frozen.

Heat sugar and water on stove to dissolve sugar.

Put sugar syrup mixture in the fridge and let cool for 2-3 hours.

Juice lemons. Place lemon juice in a pitcher with sugar syrup, water, and rose water. Stir mixture and pour into glasses. Serve with rose petal ice cubes.

 
Rosemary-Orange
Workout Water
Courtesy Of She Knows


Serves: 4
Ingredients:
8 sprigs fresh rosemary
4 slices fresh orange
Ice
Water

Directions:
Place two rosemary sprigs in each glass. Place one orange slice in each glass. Using a spoon, gently bruise the rosemary and orange by pressing.
Fill glasses with ice; top with water and stir. Serve cold.
 

 

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create-own
Courtesy OfTasty Yummies

Mix and Match
Herbs, Spices and Botanicals

mint • basil • rosemary • lavender • thyme • ginger • cinnamon • sage • rose petals • vanilla • lemongrass • cardamom • parsley • lemon verbena • cilantro • cloves • cardamom • hibiscus • black pepper • chammomile • lemon verbena • stevia

Fruit and Veggies

strawberries • blackberries • blueberries • raspberries • cherries • pineapple • watermelon • cucumber • orange • lemon • lime • grapefruit • watermelon • cantaloupe • honeydew • mango • grapes • pear • apples • peaches • plums • nectarines • blood orange • meyer lemon • tangerines • pomegranate • kiwi • carrots • celery • peppers • fennel

Optional Add-ins

Sweetener • Chia Seeds • Coconut Water • Sparkling Water

PERFECT PAIRINGS
grape + lemon + parsley
strawberry + lemon + basil
cucumber + mint
orange + berry
grapefruit + sage
honeydew + basil
blueberry + lavender
apple + cinnamon
watermelon + jalapeño
peach + vanilla bean
raspberry + rose petal
mango + mint
carrot + ginger + lemon + apple
cherry + lime + mint
orange + cinnamon + ginger
pineapple + mint
strawberry + vanilla bean
orange + berry
peach + lavender
pineapple + ginger
blood orange + mint
cucumber + kiwi
strawberry + rosemary
peach + sage
orange + hibiscus + vanilla bean
HOW TO

Add all of the ingredients to a pitcher or jar (or glass), slightly mashing up any fruit to release their juices. Next, bruise the leaves of any herbs (in your hands) to release the natural extracts and oils. Finally, top with some filtered water and enjoy! Letting it sit in the fridge for an hour or so really allows the flavors to mesh together. The longer it sits, obviously the better and stronger the flavor will be. You can also blend the water and fruit together with a touch of sweetener for homemade agua frescas.

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