Water is an essential commodity for our bodies. It directly affects our muscles and every organ in our bodies. However, plain water isn’t my favorite beverage.
It can also be an issue when we lose other minerals from our sweat.
When you’re checking out the produce of your local Farmer’s Market, add an extra pint or two for your daily water pitcher. Here are some of my favorite ways to use South Carolina’s spring and summer produce to spruce up my water jar.
A citrus fruit and berry-infused water served in a mason jar with orange slices, lemon, lime, and berries.
By Fonlinepix-stock.adobe.com
Tips for Making Infused Water
While you can drop any of these mixes straight into your water bottle or quart jar, Ball® and other companies make infusion balls that allow you to place the ingredients in your bottle without risking them dropping into your face while drinking.
For the best flavor:
- Make a half-gallon jar the night before and let the infusions rest in your refrigerator overnight.
- Alternatively, making it first thing in the morning will ensure you’ll have a refreshing treat to combat the late afternoon heat.
Best Recipe for All Infusions
6 cups water
2 cups ice (optional)
Flavor Combinations
Strawberry – Lemon – Basil
1 cup strawberries, stemmed, sliced (fresh or frozen)
10 large fresh basil leaves
2 lemons, thinly sliced
Honeydew – Cucumber – Mint
1 cup honeydew, cubed
1 cucumber, sliced thin
10 fresh mint leaves, sliced
Blackberry – Orange – Ginger
1 pint blackberries
1 orange, sliced thin
1 (4-inch) piece fresh ginger, peeled, sliced thin
Blueberry – Lemon – Rosemary
1 pint fresh blueberries
1 lemon, sliced thin
6 springs fresh rosemary
Watermelon – Kiwi – Lime
2 cups watermelon, cubed
2 kiwis, sliced
2 limes, sliced
Instructions
1. In a half-gallon canning jar, place the desired combination of fruit and herbs.
2. Add ice, if desired. Fill with water.
3. Refrigerate 4 hours, or overnight.
4. Strain water into a clean jar, removing fruit and herbs after 24 hours.
