Hydrate: 7 Infused Water Recipes That You’ll Love

14 Flavor-Packed Fruit Infused Water Recipes

 Strawberry Mint Water

Put this fruity water in a pitcher at your next party, or fill up a water bottle for the next time you hit the gym. Simply slice a few berries and drop in a few mint leaves. Expert tip: Tear the leaves before you add them to the mix to release even more robust flavor.

 

14 Flavor-Packed Fruit Infused Water Recipes

 Citrus Mint Water

This recipe features thick slices of antioxidant-rich grapefruit. Snack on the slices while you hydrate and you’ll get a dose of immunity-boosting lycopene. Lemon rounds out the citrusy taste, while mint and cucumber deliver a note of freshness.

 

14 Flavor-Packed Fruit Infused Water Recipes 

Mojito Water

Come happy hour, nix the alcohol and opt for this mojito water instead. Mint and plenty of lime (the more, the better!) team up for a light and tart beverage that won’t leave you with a hangover.

 

14 Flavor-Packed Fruit Infused Water Recipes

Rainbow Citrus Water

For this recipe, you can add as many different types of citrus as you please. (Think: Grapefruit, oranges, lemons and limes!) The result: A gorgeous spectrum of color filling your glass to the brim.

 

Strawberry, Basil & Cucumber Water

This recipe includes 3 basil leaves, roughly chopped, 1 strawberry, sliced, 3-5 slices of cucumber, Ice and Water. Combine all the ingredients in a large glass, and let sit for at least 5 minutes before enjoying.

Raspberry & Lemon Water

Add 2 cups organic raspberrie, 8 cups spring or filtered water, 1 large organic lemon, cut into half-inch slices,  1 gallon clean glass jar with lid 1. Place raspberries into the bottom of your jar. Add the dates, then layer the lemon slices on top. Pour water into jar and place lid on top. Place water into the refrigerator and let infuse for 1 hour.

 

Pineapple & Ginger Water

1 cup fresh pineapple pieces (crushed for a sweeter taste/ 1-inch piece ginger, thinly sliced. 2 quarts filtered or spring water/  Add the pineapple and ginger to a 64-ounce mason jar or pitcher. Pour the water over top and refrigerate until cold. Serve over ice

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