5 Infused Water Recipes
- Prep Time: 15 mins
- Ready Time: 15 mins
Five great different ways to turn your bland water into punches of flavor that is natural, healthy and delicious. They can be even made into frozen ice pops that you could drop into your Mason Jar with your reCAP lid and take on the go! Enjoy all these flavors or come up with your own!
5 Infused Water Recipes
- Prep Time: 15 mins
- Ready Time: 15 mins
Watermelon and Mint
Ingredients
- No ingredients needed
Instructions
Raspberry and Lime
Ingredients
- 1 1/2 cup(s) Raspberries, sliced or left whole
- 2 Limes, sliced
Instructions
Blueberry, Lemon and Mint
Ingredients
- 1 1/2 cup(s) Blueberries, sliced or left whole
- 2 Lemons, sliced
- pinch Mint, chopped, to taste
Instructions
Pineapple and Coconut
Ingredients
- 1 Pineapple, peeled and sliced
- 1 Coconut, break open, save the liquid, shave off white flesh
Instructions
- - Add the liquid for more coconut flavor, if desired
Peach and Ginger
Ingredients
- 3 Peaches, peeled and sliced, pits removed
- 1 Ginger, peeled and chopped, to taste
Instructions
- For all flavors:
- - Wash all your produce well before infusing, even if you’re going to peel them. Dirt from the skin can get dragged into the flesh when you cut it.
- - Cut up your fruit and veggies, since they will add more flavor more quickly that way.
- - Don’t keep infused waters unrefrigerated for more than an hour or two. Fruit, like any fresh food, will start to spoil quicker when left unrefrigerated
- - Refill your infused drink with additional water as you drink it to maintain good flavor.
- - Keep fruit in your infused waters for up to 24 hours. After that, strain out the fruit and keep the infused water refrigerated for up to two days.
- - Can also be used as frozen pops for larger reusable water bottles
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