Water is great for the body and drinking water helps you to stay hydrated, helps keep your skin healthy and can even help you lose weight.  Still yet, I constantly hear people say they don’t like water or that water is boring.  It doesn’t have to be if you drink infused water.

 

 

Simply adding fresh cut herbs and/or slices of fresh fruits and veggies, you can turn your water into something that is not only tasty but also good for you.  As the temperatures begin to climb and spring quickly turns into summer, we need to be taking in more water.  

 

Infused water is simply water that has the essence of fruit, vegetable, and herbs added to it. It is done simply by soaking the fruits, vegetables, and herbs in fresh water.

 

You can buy fancy pitchers with special infusion baskets and chambers but they really arent necessary and a plain ol’ pitcher will work just fine. 

 

Infusing water is more of a method than a recipe. You have to experiment with the things that sound good to you.  

 

 

We have really great tap water so that is what I use.  If you are not blessed to have great tap water than bottled water is a great alternative.

 

Infused sparkling water is really delicious and refreshing too.  Plus, the added fizz can satisfy that soda craving without the calories, sugar or caffeine often found in regular soda.  If you have a home soda maker you can carbonate the infused water for a sparkling treat.  If you use bottled sparkling water you will want to consume the water within a few hours as the bubbles will quickly dissipate once the bottle has been opened.

 

I like to work with cold water but I have heard of others who boil the water before pouring it over the herbs.  I think cold water that’s allowed to steep in the fridge for a few hours works just fine, but again, find the method that works for you. 

 

 

 I love fresh herbs.  They are tasty and have some wonderful healing properties.  We have a cute, little raised-bed herb garden where I grow all of my herbs. Here are some of my favorites:

 

Basil – Basil is typically associated with Italian food but is actually very versatile.  Basil is believed to have anti-aging properties and can also reduce inflammation and swelling. Use a large handful of leaves per 2-quarts of water.

 

Mint – There are many varieties of mint available. Spearmint is my favorite.  Mint is believed to help with digestion and improve bowel function.  It is incredibly refreshing and is my favorite infusion herb. Use a large handful of leaves per 2-quarts of water.

 

Rosemary – A wonderful antioxidant that is thought to boost memory, Rosemary can also help improve circulation, reduce muscle soreness and help reduce bad breath.  Use 2-3 stems per 2-quarts of water.

 

Thyme – Thyme is thought to help with respiratory problems such as a cough and congestion associated with cold and flu.  Thyme can also help reduce acne.  Use 5-6 stems of thyme per 2-quarts of water.

 

Sage – Sage is an anti-oxidant and anti-inflammatory.  Sage can also help reduce throat problems and is believed to stimulate brain function. Use 10 – 12 leaves per 2-quarts of water.

 

Cucumbers – Peel and slice. Add 1/2 of a large cucumber per 2 quarts of water.

 

Melon – Cantaloupe, honeydew, and watermelon are all delicious.  Remove the rind and the seeds.  Add 1-2 cups of fruit per 2 quarts of water.

 

Citrus – Lemons are my favorite citrus but limes, oranges, and grapefruits are wonderfully tasty as well.  I prefer to slice my citrus and place it in my glass rather than letting it steep in the water. Sometimes the flavor can become too overpowering and bitter.  Use a slice or two per glass.

 

Berries – Strawberries, blackberries, and blueberries are yummy and add a touch of sweetness.  I typically leave the blackberries and blueberries whole and quarter the strawberries.  Use 1 cup per 2-quarts of water.

 

Tropical Fruit – Pineapples, Kiwi, mangoes, papaya, and passionfruit are tops in my book!  These fruits add a hint of sweetness and a flavor that reminds me of a tropical drink on a sunny beach!  Peel and slice these fruits before adding.  Add about 1 cup of fruit per 2-quarts of water.

 

Place your selection of herbs, fruits, and veggies into a 2-quart pitcher and cover with cold water.  Refrigerate for several hours before consuming to allow the flavors to blend together.

 

The combinations for Infused Waters are endless and you will want to experiment to find your favorites. Here are a few of my favorites:

 

Basil, Mint, and Thyme

Cucumber and Mint

Strawberry and Basil

Mango, Pineapple, and Mint

 

What is your favorite combination?