Homemade Fruit-Infused Water Recipe
Recalls of bottled water, including the widely reported Walmart bottled water recalls tied to contamination and packaging issues, push a lot of people toward making their own flavored water at home. This method uses filtered water you control, plus real fruit and herbs, so you know exactly what's going into the pitcher and can skip single-use bottles altogether.
- Prep
- 10 min
- Cook
- 120 min
- Total
- 130 min
- Servings
- 6
Ingredients
- 8 cups filtered water
- 1 medium lemon, thinly sliced
- 1/2 medium cucumber, thinly sliced
- 10 leaves fresh mint leaves, lightly bruised
- 1 cup fresh strawberries, halved
- 2 cups ice cubes
Nutrition per serving
- Calories
- 15
- Protein
- 1g
- Carbs
- 4g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Wash a large glass pitcher or a reusable stainless steel bottle thoroughly with hot soapy water and rinse well.
- 2Slice the lemon and cucumber into thin rounds and halve the strawberries. Bruise the mint leaves gently between your fingers to release their oils.
- 3Layer the fruit and mint in the bottom of the pitcher.
- 4Pour the filtered water over the fruit, leaving room for ice.
- 5Cover and refrigerate for at least 2 hours, and up to 8 hours, to let the flavors infuse.
- 6Add ice just before serving, then pour through a small strainer into glasses if you'd rather not sip around the fruit.
Tips & variations
- Swap in orange or lime slices for the lemon, or use frozen berries straight from the freezer, they double as ice cubes and slowly thaw into the water.
- For a subtly sweet version without added sugar, add a few slices of ripe pear or a handful of pitted cherries.
- Refill and re-infuse the same fruit once with a second batch of water before the flavor fades, then discard the fruit.
Storage & reheating
Keep infused water covered in the refrigerator and drink within 2 to 3 days. Remove the fruit after the first day if you're not drinking it quickly, since the produce softens and can start to break down, clouding the water and shortening how long it stays fresh.
Tips from the Tulo kitchen
- A wide-mouth mason jar works fine as a mini pitcher for single servings if you don't have a full-size pitcher on hand.
- Muddling the mint lightly with the back of a spoon before adding it releases more flavor than just dropping the leaves in whole.
FAQ
Why do bottled water brands get recalled, like the recent Walmart bottled water recalls?
Bottled water recalls are most often issued for bacterial contamination (such as E. coli or coliform bacteria detected during testing), mold growth in the packaging seal, or foreign material like glass or plastic fragments found during manufacturing.
Is homemade infused water a safe substitute for bottled water?
Yes, as long as the water itself is filtered or otherwise safe to drink and the fruit is washed first; the fruit and herbs add flavor but don't purify the water, so start with water you already trust.
How long can infused water sit out before it needs to be refrigerated?
Don't leave infused water at room temperature for more than about 2 hours, since the fruit pieces are a food safety risk the same way any cut produce is; refrigerate promptly after infusing.
Can I reuse the same fruit for a second batch of water?
Once, if it's still firm and hasn't been sitting more than a day; after that the fruit has released most of its flavor and starts breaking down, which can make the water taste off.