See below for a step-by-step guide covering all fruit and herb recipes. Try adding ¼ cup (60mL) mint or basil leaves.
This combines well with the juice of half a lemon.
Optionally, cut the whole cucumber in half lengthwise and scoop out the pulp before slicing. Enhance this mild flavor with three or four slices of lemon or cubes of pineapple.
Fresh fruit in season has the best flavor. Frozen fruit won’t look as attractive, but may have more flavor than out-of-season fresh fruit. [5] X Research source
If the fruit is not organic, consider peeling it to remove pesticides on the surface. This is not necessary for frozen fruit.
Slice rounds in half for a narrow pitcher. No slicing is necessary for berries or cubed fruit.
Hot water will infuse with flavor more quickly, but turns the fruit into mush and may destroy some nutrients. [6] X Research source
Alternatively, leave whole slices in for decoration, but squeeze in the juice of one fruit to add more flavor. To flavor a single glass of water for immediate drinking, pulverize the fruit with a muddling stick.
You can add dried herbs, but place them in a tea strainer so they don’t leave fragments in the drink.
The water will infuse faster at room temperature, but also decompose faster. Steep for 1–2 hours, and drink within 4–5 hours of mixing.
Black tea bag, three mandarin oranges, four basil leaves, black tea bag[9] X Research source Two green tea bags, ½ mango (sliced), ¼ cup (60mL) strawberries
½ cup (120mL) cubed pineapple, ½ sliced orange, 1 tbsp (15mL) grated ginger[10] X Research source 1 cup (240mL) blueberries, ¼ tsp (1 mL) vanilla extract
You may use coconut milk instead, but the thicker, richer drink may be more difficult to balance with fruit.
