Try these healthy refreshing infused water recipes to keep hydrated all day!
5 Flavorful Infused Water Recipes
Before you get started drinking your infused water, remember these tips:
Always wash fruits, vegetables and herbs to remove waxy residues, chemicals and pesticides. You can’t rinse pesticides that have permeated the peel, so its best to buy organic when you can.
Use cold or room temperature water. Hot water will cause your produce to breakdown quickly and you won’t get the refreshing flavors from your ingredients.
Refrigerate your infused water. Leaving it at room temperature can cause bacteria growth.
After a few hours, unpeeled citrus can leave a bitter taste. You can remove it after a few hours or peel it before using.
For the best flavor and results, make a fresh pitcher everyday.
1/2 grapefruit,
1 orange, sliced
1 gallon cold filtered water
STRAWBERRY BASIL –
4-6 strawberries, hulled and sliced
1 small handful of basil
1 gallon cold filtered water
ORANGE & BLUEBERRY –
1 orange, sliced
1 small handful of blueberries
1 gallon cold filtered water
RASPBERRY & LEMON –
1 lemon, sliced
1 small handful of raspberries
1 gallon cold filtered water
It’s so important to stay hydrated, but do you know why? Our bodies are made up of about 60% water, so we function better if we are well hydrated. How much water should you be drinking? Find out here!Â
If you are looking for an easy way to infuse water, try thisFruit Infusion Pitcher. Â It has a removable hollow rod that you fill with the fruits, vegetables, and herbs of your choice. Infusing water can help you reach your water intake and weight loss goals.Â
Want to know how drinking water can help you lose weight? Click HERE!
Want some more recipe ideas for infused water? Try HERE! Amy at Infused Waters has some delish recipes, too!
Try these 5 Flavorful Infused Water Combinations or maybe create some of your own. Enjoy!
Cindy Newland is the founder of Intentionally Eat and has been eating a whole food, plant-based alkaline diet since 2010. In that time she has lost 125 pounds, reversed high blood pressure she was diagnosed with before age 30, and has spent over 15 years cooking and refining plant-based meals in her own kitchen.
Cindy is not a registered dietitian. What she is is someone who has lived inside every frustration this way of eating can bring — the social awkwardness, the cravings, the meals that didn't work — and figured out what actually sticks for the long term. The recipes and meal plans on this site come from her real experience, not from textbooks.
She writes specifically for women over 40 who are tired of diets that require perfection and want a way of eating they can actually keep.
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