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Fruit Infused Water – 3 Ways!

Lets talk hydration for a minute, friends.If you haven’t heard it before, our bodes are basically made of water. It is one important substance to make sure we are getting enough of. And in the summer, it is even more important, since we, you know, tend to sweat more. Even if you said “No! not me!” all the extra summer heat is enough to dehydrate our bodies, no sweating required.

Infused water recipe

Without enough H2O, all sorts of ailments can strike us. Headaches. Dry skin. Sleepiness. Dizziness. Muscle cramps.

And during the long days of summer, who’s got time for that?!

Not when there are hikes to be hiked, burgers to be grilled, and road trips to be taken. Ain’t nothin’ gonna hold us back friends, because I have the super simple remedy to this unsavory situation.

Infused water. Aka irresistible water that has soaked up all the flavors of sweet ripe summer fruit. Aka water that you actually want to drink. And since the more you want to drink water, the more you will actually drink water, this is a sure way to kick the dehydration bucket.

Mason jars infused water

For perfect infused water, there are a few tips:

Tip #1: Don’t discriminate.

For these recipes, I used fresh fruit, and do think that fresh is the best way to add flavor. However, if you have frozen on hand or find it at a super steal, feel free to use it here as well. No need to thaw the fruit before infusing. The frozen fruit will also act as ice cubes.

Tip #2: Use those creative juices.

While I present you with my three favorite infused waters, please mix it up to suit your tastes / what you have in your fridge / what’s on sale at the market. There are infinite possibilities when it comes to infused water. Fresh lavender and lemon would be a winner and I wouldn’t turn down a glass filled with watermelon cubes and strawberries slices. Dream big.

Infused water summer recipe

Ingredients per 1 serving:

Peach Mint:

  • 1/2 cup chopped peach
  • 6 mint leaves
  • 1/2 cup ice
  • 12 oz. water
  • Orange Cucumber:
  • 1/4 cup chopped cucumber
  • 1/2 small orange, sliced
  • 1/2 cup ice
  • 12 oz. water

Papaya Mango Pineapple:

  • 1/4 cup chopped papaya
  • 1/4 cup chopped mango
  • 1/4 cup chopped pineapple
  • 1/2 cup ice
  • 12 oz. water


For the Peach Mint water:

1. Chop the peaches and pull the mint leaves from the stems.

Chop the peaches and pull the mint leaf

Add on the mason jar

2. Add the peaches and mint to glass and top with water. Let sit in the fridge for 2 hours. Top with ice and serve.

For the Orange Cucumber:

Slice the cucumber and orange

1. Slice the cucumber and orange.

2. Add the cucumber and oranges slices into a glass and cover with water. Let sit in the fridge for 2 hours. Top with ice and serve.

Papaya mango water

Infused Water For the Papaya Mango Pineapple water:

1. Chop the papaya, mango, and pineapple.

Chop the papaya mango and pineapple

2. Add the chopped fruit to a glass and cover with water. Let sit in the fridge for 2 hours. Top with ice and serve.

Add to glass water