Infused water is the process of adding fruits, vegetables, and herbs to your water, then letting these ingredients flavor the water. Infused water expands your water options by providing a variety of tastes, plus nutrients from the produce and herbs. These waters will make water more appealing so you want to drink more.
Here are the basics: filtered water is always better, both for quality and flavor. Start with room temperature or cold water.
Organic produce is best because there aren’t added fertilizers and other chemicals. If not using organic produce, wash more carefully.
Rinse all fruits or vegetables well and cut them at least in half to release their flavors. Hard fruits or vegetables like cucumber and apples need to be cut into thin slices. Herbs should be crushed to release their oils, with the exception of leafy herbs like mint or basil.
Put your produce into a pitcher designed for infusing (see below). Alternatively, you can use a glass pitcher or BPA-free and food-safe container. Then add the water.
Let the water infuse on the counter for about 2 hours, or in the refrigerator for 4-6 hours or overnight.
Ideally, drink the infused water within 24-48 hours after completion of the infusing process. If you go into a third day, remove the produce.
You can replenish the water 2-3 times with the same produce if it is in within the first day or a little longer.
Here is one of a number of infusion pitchers available through Amazon.com. These are especially great if you don’t want the fruit or vegetables floating around in your water and have to dip them out.