the basics of fruit infused water

Benefits, Recipes, and More

Beverage Day is May 6th, and it’s the perfect time to try a new drink—or maybe even think about the basic beverage that you really should be drinking more often.

There are plenty of reasons to drink more water , but that isn’t always as easy as it sounds. Even with a HydraTrak water intake calculator to help you count each refill, the simple truth is that not everyone likes drinking water. It’s healthy and refreshing, but admittedly bland next to beverage choices like soda or juice. So what can you do to make water more enticing?

One simple solution is fruit infused water. It’s easy to make, flavorful, and may even be healthier than regular water. Some say that up to 20% of nutrients from the ingredients make their way into the beverage, and even though it is undoubtedly more efficient to eat fruits and vegetables directly, it could be something to consider if you’re worried about calories. Others claim that the many fruit infused water benefits come from the water and not the fruit. Either way, fruit infused water recipes are a delicious alternative to sugar-filled drinks and a great way to stay hydrated. While there are plenty of flavored waters or water enhancers out there for purchase, infusing water at home will get the job done without extra calories or additives.

Now, let’s get to the details of how to make fruit infused water. It’s essentially just flavor ingredients soaking in water, but there are a few things to keep in mind before you go reaching for your fruit bowl.

• Use cold or room temperature water, since fruit will fall apart in hot water—it looks messy and results in smaller pieces that could be missed by the strainer. Make sure to filter the water to eliminate any aftertaste that would affect your fruit infused water recipe.
• Infuse for 1-2 hours at room temperature, or 3-4 hours in the fridge. You can leave fruit in the water overnight or up to 12 hours for extra flavor, but strain it out afterwards to prevent bacteria growth.
• Refrigerate room temperature infusions after 2 hours to keep them from spoiling. You can keep your flavored water in the refrigerator for 3 days once the fruit has been removed, though it will taste the best if you drink it the same day it’s made.

As for what ingredients to use, fruit infused water recipes are pretty flexible to your personal tastes. From the sweetness of berries, to the sharpness of ginger, to the crispness of cucumbers, you can infuse your favorite flavors from fruits, herbs and spices, and even vegetables. It can be fun to experiment with combinations as well, and making a variety of test batches is quick and easy. Just make sure to use organic ingredients, wash them thoroughly, or cut off any skin or rinds—you want your water infused with flavors, not pesticides. It also shortens infusion time to tear or crush herbs, and chop larger ingredients into smaller pieces—harder fruits like apples should be sliced especially thinly.

Looking for more specific ideas?

• For the shortest infusion time, try cucumber, mint, melons, and citrus fruits.
• If your schedule is more relaxed, apple, cinnamon, rosemary, and fresh ginger do best when they soak overnight.
• Interested in aesthetics? Whole berries and citrus fruits look fresh for a long time in the water. However, the citrus rinds will make your drink bitter if they soak for too long, so make sure to cut them off for overnight infusions.
• You can also use frozen fruits instead of fresh, but they might fall apart in the water. Stay away from dried fruits altogether.
• Try this fruit infused water combination of strawberries, grapes, limes, and mint!

Are you thinking about giving infused water a try now? Find a tumbler with a lid and straw to help you stay hydrated even on the go—the wide openings leave plenty of room for infusing, and a straw makes it easier to drink water without running into the other ingredients. Or, try HydraTrak water intake calculator tumblers for a little extra motivation and a visual representation of the day’s hydration.