03/17/2026
Reminder Friends: Stay hydrated, its a hot out there!
Here are a couple of our favorite Infused Water Recipes-
The Classical: Lemon/Cucumber:
Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped fresh mint leaves. Leave in the refrigerator at least 4 hrs. or overnight before serving.
The Granita: Strawberry/Lime or Raspberry/Lime
Mix in a pitcher: 10 cups of water + 8 strawberries /or ½ cup Raspberries and one thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the refrigerator at least 4 hrs. or overnight before serving.
The Digestive: Fennel/Citrus
First: infuse ¼ to ½ tsp of dried and crushed fennel in 1 cup of boiling water for 5-10 minutes. Allow to cool.
Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the infusion of fennel seeds. Leave in refrigerator at least 4 hrs. or overnight before serving.
The Antiox : Blackberry/Sage
Note that apart from the berries, sage leaf is the herb that has the highest antioxidant content.
Mix in a pitcher: 10 cups of water + 1 cup of blackberries that have been very slightly crushed + 3-4 sage leaves. Leave in refrigerator at least 4 hrs. or overnight before serving.
Watermelon : Watermelon/Rosemary
Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2 rosemary stems. Leave in refrigerator at least 4 hrs. or overnight before serving.
The Exotic : Pineapple/Mint
Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12 fresh mint leaves finely chopped. Leave in the refrigerator at least 4 hrs. or overnight before serving.