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How to Make Healthy Flavored Water at Home

Try one of these easy and natural fruit-flavored water recipes for a flavorful way to hydrate without turning to artificially-flavored bottled drinks.
How to Make Healthy Flavored Water at Home
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Sometimes plain old water just doesn’t cut it. The thirst-quenching solution? Fruit-infused H2O! Infused waters are easy to make, nutritious, and refreshing. Simply use any fresh fruit (except bananas—they don't work well), herbs, and spices to turn your once plain water into a refreshing, flavored drink.

Here's how to make four of my favorite combinations:

Minty Cucumber Lime

1/2 a cucumber, sliced
1/2 a lime, sliced
1/4 cup fresh mint leaves

Strawberry-Lemon with Basil

1/2 cup sliced strawberries
1/2 a lemon, sliced
1/4 cup fresh basil leaves

Watermelon Mint

1 cup cubed watermelon
1/4 cup fresh mint leaves

Pineapple-Orange with Ginger

1/2 cup cubed pineapple
1/2 an orange, sliced
1 tablespoon freshly-grated ginger

You’ll Need:

1-quart jars
Water
Wooden Spoon
Agave or another sweetener (optional) 

Directions:

  1. Choose which recipe you're making—or come up with your own combination—and gather all of the ingredients. 
  2. Place the fruit, herbs, and/or spices in the bottom of one of the glass jars, and muddle with a wooden spoon. (That basically means mash up the fruit in the bottom of the jar to release some of the flavor-filled juices.)
  3. Fill the jar with water and give it a taste. (You can also fill the jar with seltzer water for a fizzy treat.) If you'd like something a bit sweeter, try adding some agave (and mix until dissolved).
  4. Enjoy as-is or refrigerate overnight for maximum flavor. 

 

CamelBakThis article is presented in partnership with CamelBak, an innovative company creating smart hydration solutions to help people perform at their best. Known as the creator of the hydration backpack, CamelBak offers a variety of hydration products from water bottles and filtration devices to a custom hydration calculator. However You Hydrate, We’ve Got Your Bak.

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