Staying hydrated is essential in keeping our body functioning most especially when temperatures rise. Water transports nutrients to our body cells and transports wastes out of our body. Keeping our body hydrated is easy by infusing water with nutritious fruits and herbs.

mineral water with strawberries, ice and mint in a vintage cup



Besides from the reason stated above, infusing water with fruits and herbs not only adds oomph to the look and flavor of your water, but it also saves you from excess sugar, calories and artificial chemicals that regular sweetened drinks provide. This is beneficial especially for those who are watching their caloric intake.

Making infused water is way easier than preparing other fresh juices. Just rinse, slice and place in a pitcher or Mason jar. You can improvise with what is in your fridge.

Here are the things you need to know when you pep up your drink.



Always choose fresh.


fruits and herbs

The quality of your infused water highly depends on the quality of the ingredients you put in. Make sure fruits and herbs are fresh inside and out. Choose organic if possible.

Wash fruits and herbs thoroughly under running water to remove chemical residues such as pesticides.

This goes the same with water. Use filtered room temperature or cold water. Do not use hot or warm water as it withers fruits and herbs faster. It may also affect the flavor of some produce.



Different fruits and herbs have different soak times.

Unpeeled fruits tend to taste bitter after a few hours. If you plan to keep the water in room temperature longer than 4 hours, better remove the peels to avoid tasting bitter. Some fruits such as strawberries tend to be soggy when soaked for a few hours. Try experimenting to know the soak times of each fruit and herb.



Keep them cold.

Mojito alcohol drink with mint and lemon

It is the hottest time of the year in our country. Cooked and uncooked foods easily turn bad when kept at room temperature even for a short period of time. This goes the same with the produce and herbs used in infused water. If infusing at room temperature, place it in the refrigerator after 2 hours to prevent any growth of bacteria. Infused water also tastes more refreshing when cold.





Glass pitcher or jar is all you need, other than fruits, herbs and filtered water of course. There are infusing pitchers or bottles available in the market especially designed for infusing water. You might need a tea infuser for herbs/leaves; but plain old glass will do.




What’s good with infusing water is that you can be as creative as you can be in mixing flavors or you can also opt for a simple single flavor. Here are the fruits, herbs, botanicals you can throw in your infused water.



Lemon, strawberry, watermelon, blackberry, melon, orange, blueberry, apple, pear, peach, raspberry, lime/dayap, kalamansi, pineapple, plum, mango, grapes, kiwi, grapefruit, cherry, pomegranate


Vegetables, Herbs and Botanicals

Cucumber, bellpepper, celery, mint, basil, cinnamon, ginger root, rosemary, thyme, parsley, lavender, rose petals, vanilla bean, tarragon, hibiscus, carrot, pandan

So go on, make summer a lot more fun with refreshing infused water!









Sources: › Blog › Recipes › Drink Recipes


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