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How To Make Infused Water

How To Make Infused Water {Beard and Bonnet}

I cannot believe I am about to admit this, but… I don’t like to drink water. 

When I was much younger and a bit more dramatic I claimed that water gave me heartburn, so I opted for soda. I know, I know, it was ridiculous! I had a hard time swallowing mouthfuls of water and was convinced it tasted weird. 

In the years since having kids I have come to accept the health benefits of drinking water, but I would be lying if I said I liked it. I just don’t! So, in an effort to encourage myself to drink more water without having to force myself, I began infusing it with fruits and herbs. Turns out when plain old water has a fruity essence I really dig it. 

Strawberry + basil , cantaloupe + lime, blueberry + lavender, orange + cucumber…I have made them all and really love them. Don’t just limit infusing to plain old water though, this method works great for infusing coconut water as well.

Step 1: Fill a carafe halfway with ice and  filtered water.

How To Make Infused Water {Beard and Bonnet}

My carafe takes approximately 20 ice cubes and 2 cups of filtered water.

Step 2: Add the desired flavorings.

How To Make Infused Water {Beard and Bonnet}

For this version I used 1 small Navel orange, sliced, 2/3 cup blueberries, and 4 small sprigs of fresh lavender.

Place your carafe in the fridge and let it infuse for 2-12 hours.

5.0 from 1 reviews
Orange, Blueberry, & Lavender Water (Gluten Free & Vegan)
Author: 
 
Ingredients
  • 2 cups filtered water or coconut water
  • 15-20 cubes of ice
  • 1 small Navel orange, sliced
  • ⅔ cup blueberries
  • 4 small sprigs of fresh lavender
Instructions
  1. Combine all of the ingredients in a large carafe and refrigerate for 2-12 hours. Drink within 24-48 hours.
5.0 from 1 reviews
Watermelon, Lime, & Cilantro Infused Water (Gluten Free & Vegan)
Author: 
 
Ingredients
  • 2 cups filtered water
  • 15-20 ice cubes
  • 1 lime, sliced into thin rounds
  • 5 or 6 sprigs of fresh cilantro
  • 1 heaping cup of watermelon
Instructions
  1. Combine all of the ingredients in a large carafe and refrigerate for 2-12 hours. Drink within 24-48 hours.
5.0 from 1 reviews
Granny Smith, Ginger, & Lemongrass Infused Water (Gluten Free & Vegan)
Author: 
 
Ingredients
  • 2 cups filtered water
  • 15-20 ice cubes
  • ½ of 1 large Granny Smith apple, sliced into thin rounds, seeds removed
  • 3-5 quarter size coins of peeled ginger
  • 2 stalks of lemongrass, tough outer layer removed and stalk slightly bruised with the back of a knife.
Instructions
  1. Combine all of the ingredients in a large carafe and refrigerate for 2-12 hours. Drink within 24-48 hours.
Thirsty for more infused water creations? Try one of these!

Strawberry-Basil Water from Skinnyms. 
Grapefruit, Mint, & Coconut Water from Pensee Mag
Rosemary Orange Workout Water from She Knows.com
Cinnamon Water from The Kitchn
Peach & Sage Infused Water from Style Blue Print
How To Make Infused Water + 10 Tasty Flavor Combinations from Henry Happened

Comments

  1. AHHHHHH! I don’t like drinking water either!! I rely heavily on flavored bevvies like kombucha, vitamin water, or water with a splash of lemon. Love the idea of infusing water with fruit and herbs. Will be doing lots of that this summer considering I can’t stay hydrated for the life of me!

    • Meg

      Woohoo Julia!!! Water haters unite;) Infusing water with herbs and fruit really helps me to want to guzzle it down instead of feeling like I have to force myself.

  2. Jen

    I’m a kidney transplant recipient and I need to drink a lot of fluids to help my kidney do its job but I’m also on a restricted diet so there’s not a lot of beverage options available. And a girl can only drink so much plain water LOL! I can’t wait to try some of these!

    • Meg

      Jen I am SO happy that this post will help you to enjoy more water!! Try strawberry + mint together as well. It is an awesome combination;)

  3. MrMoo

    I have to drink 4-6 litres per day due to a kidney stone disease. These infused water recipes will help to make drinking lots of water so much more bearable.

    • Meg

      Hooray! Thank you so much for sharing this with us. We hope you enjoy the recipes as much as we do. (Pomegranate, lime, and mint is also a great combo)

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.