Fruit Infused Water
Add desired fresh, sliced (and peeled) fruits to 1/2 gallon or a whole gallon of water. For best flavor, leave at least 4 hours or overnight in the refrigerator to let the flavors of the fruit infuse into the water. Some of the recipes below are written for a half gallon jar, others for a gallon jar.
Double or halve any of them to make more or less. If you drink the water within the first day, you can add more filtered water and re-infuse to get a second use out of the fruits and herbs.
Thinly slice one cucumber. Peel if it isn't organic. Add the sliced cucumbers to a 1/2 gallon glass jar, add 8 fresh mint leaves, muddled and fill with filtered water. Stir gently and place in refrigerator for at least 4 hours or overnight.
Slice two organic oranges into thin slices (leave the rind on for more flavor). Add sliced oranges and 1 cup of blueberries to a gallon size jar. Add filtered water to fill the jar and stir gently. Refrigerate for at least 4 hours and store in refrigerator.
Peel and thinly slice about 1/4 of a pineapple. The more thinly sliced, the more flavor it will infuse. Add to a 1/2 gallon size glass jar with 10-12 leaves of fresh mint, muddled. Add filtered water to fill and stir until well mixed. Store in refrigerator.
Add about 2 cups of finely chopped fresh watermelon (without rind) to a gallon size glass jar. Add 15 leaves of muddled basil and filtered water to fill. Store in fridge and allow at least 4 hours to infuse.
Like strawberry lemonade, but better! Add 15 fresh strawberries, washed and finely sliced to a 1/2 gallon glass jar. Add one sliced lemon with rind on. Fill with water. Let sit 4 hours (to overnight) in fridge and enjoy.
Reminiscent of Cherry Limeade, minus the sugar coma. Add two cups of fresh cherries, cut in half and one fresh lime, sliced thinly, to a gallon size jar. Add water to fill. Mix gently and store in fridge until ready to drink.
Add one grapefruit, thinly sliced with rind on, to a gallon jar. Add 1/2 cup fresh raspberries, muddled slightly. Add water and mix well. Store in fridge for at least 4 hours before drinking.
Peel and thinly slice one fresh mango. Add to 1/2 gallon glass jar. Add 1 cup of finely chopped pineapple and filtered water and allow to infuse in the refrigerator for 4-6 hours before drinking.
Place 2 cups of grapes, sliced in half, into a gallon size jar. Add one orange, thinly sliced with rind on. Refrigerate overnight for best flavor.
Add 1/4 of a fresh pineapple and 15 leaves of fresh muddled mint to a half gallon jar. Add filtered water. Infuse overnight and enjoy.
Recipes taken from this blog.