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Five ideas for infused water with fruits and herbs

Orange and blueberry water is refreshing. It’s also a refreshing change from plain water.
Orange and blueberry water is refreshing. It’s also a refreshing change from plain water.
Published Jun. 1, 2015

It's important that we all drink lots of water these next few months. But why limit yourself to plain bottled hydration? Take advantage of the luscious fruit in season now and make infused waters that are refreshing and calorie-free. These are so easy to make that there aren't strict recipes, just some suggestions below for five flavors. Simply mix all the ingredients in a container and leave it alone. The rule of thumb is to let the water and add-ins marry for at least a day in the fridge, so the flavors really come through. For maximum summer cuteness, serve the drinks in a mason jar.

Note: Prepare each of these in a 2-quart (or larger) container, filled with 32 ounces (about 8 cups) of water. Each makes about four servings, served best chilled or over ice.

Orange blueberry

Cut 1 orange into ½-inch-thick slices. Add to water along with ½ cup to 1 cup blueberries. Smash the blueberries in your hand a bit before adding them to the water.

Strawberry basil

Trim the tops off of 1 cup strawberries, then cut each one in half. Add to water along with a handful of fresh basil leaves (torn up a bit with your fingers).

Mint cucumber

Slice about half of a large cucumber into ¼-inch slices. Add to the water along with a handful of fresh mint leaves (torn up a bit with your fingers) and 1 lime cut into wedges. Squeeze the lime gently as you add it to the water.

Cherry peach

Cut 1 peach into wedges. Add to water along with ⅓ to ½ cup fresh cherries, destemmed, pitted and sliced in half. Optional: Add 1 to 2 sprigs of fresh thyme; the herb taste will be rather strong if you add more.

Rosemary grapefruit

Halve a grapefruit, then halve it again and add all 4 pieces to the water. Add a sprig or two (don't overdo it) of fresh rosemary.