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.
