FLAVOR INFUSED WATER – 10 Recipes

For each option:

• 5 cups water
• 1 cup ice cubes (optional) – use mini cube tray to make ice cubes

1. Strawberry, Basil, and Lemon:

• 1/2 cup strawberries, stemmed and sliced, fresh or frozen
• 5 large fresh basil leaves, torn
• 1 lemon, thinly sliced

2. Honeydew, Cucumber, and Mint:

• 1/2 cup honeydew cubes
• 1 cucumber, thinly sliced
• 10 fresh mint leaves, torn

3. Blackberries, Orange, and Ginger:

• 1/2 pint blackberries
• 1 orange, thinly sliced
• 1 (2-inch) piece fresh ginger, peeled and thinly sliced

4. Blueberry, Lemon, and Rosemary:

• 1/2 pint blueberries
• 1 lemon, thinly sliced
• 4 sprigs fresh rosemary
• 1/2 tsp FRENCH PANTRY Rosemary Basil Thyme Herb blend

5. Pineapple, Coconut, and Lime:

• 1 cup pineapple chunks, fresh or frozen
• 1 cup coconut chunks, fresh or frozen
• 1 lime, thinly sliced

6. Watermelon, Kiwi, and Lime:

• 1 cup watermelon cubes
• 1 kiwi, diced or sliced
• 1 lime, sliced

7. Grapefruit, Pomegranate, and Mint:

• 1 grapefruit, thinly sliced
• 1 cup pomegranate seeds
• 10 fresh mint leaves, torn

8. Mango, Raspberry, and Ginger:

• 1 mango, peeled and cubed
• 1/2 pint raspberries
• 1 (2-inch) piece fresh ginger, peeled and minced

9. Cucumber and Dill:

• 1 Cucumber, sliced
• 1 Lemon sliced
• 1/4 teaspoon FRENCH PANTRY Lemon and Dill Herb Blend

10. Apple a day:

• 4 Apple slices
• 1 carrot
• 1 lemon sliced
• 2 mint leaves

BONTIPS

• Store water with fruits for up to 24 hours
• Remove fruit at the 24-hour mark and store water in the refrigerator for up to 4 days.
• Infused water can be made before a brunch or party and left overnight to infuse the flavor into the water.
• For individual portions, divide your fruit and ingredients by 4 and use 4 10-ounce glasses. Place the fruit, herbs, and ice per serving in the glass and pour the water over them.