Infused Water with the flavors of cucumber, strawberry, and pink grapefruit is a delicious way to cool down in the summer heat. Keep it on hand in the fridge for a quick pick-me-up!
If you live in the southern part of the country, you’ll know what it’s like during the summer. Hot. Humid. Hot and Humid.
Don’t get me wrong – I love the warm weather. Winter makes me miserable. I just want to wrap up in a blanket and stay there until spring. So when warmer weather comes around, I’m always a happy girl.
How to Keep Your Cool in the Heat
I will be the first to admit, though, that the warmth and humidity is a strength sapping combination. Just a little yard work and you can’t wait to get back inside to the nice cool air conditioning. Whatever did we do before air conditioning? I actually do remember it and it was tough.
On these hot days, you need something to restore your cool. To refresh and replace your energy. And I have just the thing to do that. This lovely infused water can be made quickly and kept in the fridge for a couple of days refilling your pitcher as needed.
Infused water is a combination of fruits and vegetables, sometimes herbs, with water. Sometimes sweetener is involved and sometimes not. It’s left to sit and allow the fruits and veggies to impart their delicate flavors into the water. And that’s all there is to it. Simple, huh?
I’ve tried lots of combinations and have to say that this combo is one of my favorites. I’ve tried it with herbs, too, but for me, the herbs are just overpowering. I prefer only the fruit and veggies. And I like mine with a little sweetness.
What You’ll Love About Infused Water
- Easy! It’s quick and easy to make with common ingredients.
- Fresh Flavors. Fruit infused water is so much more refreshing than sugary sodas.
- Novelty. Kids love the idea of pieces of fruit floating in their drink :-)
Ingredients You’ll Need
- Fruit and Vegetables (Use your choice of fruits and/or vegetables for your water. Berries and citrus fruits always work well as do cucumbers.)
- Sweetener (The sweetener is optional. I use Splenda in my recipe. You can use a natural sweetener like stevia or even honey, coconut sugar, or agave.)
- Water (Tap water is perfectly fine. If you want to be a little “fancier” you could use sparkling water.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Infused Water
Start by prepping your fruits and veggies. For this fruit flavored water, I used cucumbers, strawberries, and pink grapefruit. It’s also good with oranges if grapefruit just isn’t your thing.
To prep the cucumbers, I peel away all but a few strips of green because I find the cucumber peel imparts some bitterness that I don’t especially care for. You do whatever you like.
- Layer the fruits and veggies in a pretty pitcher.
- Dissolve the sweetener (use whatever you like – I use Splenda) in a couple of cups of water and pour that over the fruit.
- Finish filling the pitcher with fresh tap or bottled water.
- Cover and refrigerate for several hours to give the flavors time to infuse.
- Serve over ice.
Variations and Options
There are literally hundreds of different fruit and vegetable combinations for infused water. Some of my favorites are:
- Strawberry, lemon, and mint
- Cucumber and pineapple
- Chile (jalapeno) and cucumber
- Peach and raspberry with basil leaves
- Lemon and lime
- Cucumber, lemon, and celery
- Apple, pear, and cinnamon stick
- Kiwi and orange
- Watermelon, grapes (halved), and fresh ginger
Storing Infused Water
Store in the fridge for about two days. The infused water will still be good after that time, but the fruit will start to be a little too soft and can turn the water bitter.
Questions About Infused Water
Infused water and agua fresca are very similar. They use the same ingredients, but in infused water, the fruits and veggies are left in pieces. For agua fresca, they’re crushed and blended with the water.
You absolutely do not have to sweeten infused water. Some people, me included, prefer a little sweetness. It tastes great either way!
More Recipes You’ll Like
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- ½ seedless cucumber
- 1 pint strawberries
- 1 small pink grapefruit
- 1 cup sugar substitute (recommend Splenda)
- Peel the cucumber leaving only a few thin strips of green peel.
- Slice thinly and place in a two-quart pitcher.
- Hull the strawberries and slice crosswise. Place them in the pitcher.
- Cut the ends off the grapefruit. Slice into thick slices, then into wedges. Place the wedges in the pitcher with the cucumber and strawberries.
- Dissolve Splenda in two cups of water. Pour into the pitcher and fill with additional water.
- Refrigerate for two to three hours. Serve over ice with some of the fruit as garnish in each glass.
- Store in the fridge for about two days. The infused water will still be good after that time, but the fruit will start to be a little too soft and can turn the water bitter.
- You absolutely do not have to sweeten infused water. Some people prefer a little sweetness. It tastes great either way!
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.