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.
I will be the first to admit, though, that the warmth and humidity are 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 a 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 touch of sweetness.
Recipe Snapshot
Cuisine: American
Cooking Method: None
Total Time: 10 Minutes
Servings: 4
Primary Ingredient(s): Water, Sweetener, Cucumber, Strawberry, Pink Grapefruit
Skill Level: Easy
What You’ll Like About This Recipe
- 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 :-)
Ingredient Notes
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- 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.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make This Easy Infused Water Recipe
Start by prepping the 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.
- Peel the cucumber leaving a few thin strips of green peel. Slice thinly and place in a two-quart pitcher.
- Slice the strawberries, discarding the stems and leaves. Add the sliced strawberries to the pitcher.
- Cut the ends off the grapefruit. Slice into thick slices, then into wedges. Add to the pitcher with the cucumber and strawberries.
- Dissolve the sweetener (use whatever you like – I use Splenda) in two 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.
Recipe Tips
- If you prefer a subtler flavor, skip the sweetener entirely. The fruit brings plenty of personality on its own.
- Try adding a few sprigs of mint or fresh basil.
- This is a great way to encourage kids (and adults) to stay hydrated.
Recipe Variations
One of the best things about infused water is how forgiving and flexible it is. You can mix and match based on what’s in your fridge or whatever calls your name at the farmers’ market. 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 and pear with cinnamon sticks
- Kiwi and orange
- Watermelon, grapes (halved), and fresh ginger
Fruit Swaps:
- No grapefruit? Try orange or lemon slices for a citrusy kick that’s a little milder.
- Out of strawberries? Raspberries or watermelon cubes work great and add a pop of color.
- Cucumber alternatives: Thin slices of zucchini or even a few sprigs of fresh mint give that cool, crisp vibe.
Sweetener Options:
- Not a fan of Splenda? You can use stevia, monk fruit, or a splash of honey (if sugar-free isn’t a concern).
- Prefer unsweetened? Skip it altogether! The natural fruit flavors still shine.
Boost the Flavor:
- Add fresh herbs like basil, mint, or rosemary for a garden-fresh twist.
- Drop in a few slices of fresh ginger for a subtle spicy note.
- For a fizzy lift, use sparkling water instead of still water when serving. Just add it right before you pour.
Make It a Mocktail:
- Garnish with a twist of citrus peel and serve in stemmed glasses to make it feel extra special.
- Add a splash of white grape juice or coconut water for extra flavor and hydration.
Storing Leftovers
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!
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Infused Water
Ingredients
- ½ seedless cucumber
- 1 pint strawberries
- 1 small pink grapefruit
- 1 cup sugar substitute (recommend Splenda)
- water
Instructions
- Peel the cucumber leaving only a few thin strips of green peel. Slice thinly and place in a two-quart pitcher.½ seedless cucumber
- Hull the strawberries and slice crosswise. Place them in the pitcher.1 pint strawberries
- Cut the ends off the grapefruit. Slice into thick slices, then into wedges. Place the wedges in the pitcher with the cucumber and strawberries.1 small pink grapefruit
- Dissolve Splenda in two cups of water. Pour the Splenda-water mixture over the fruit in the pitcher.1 cup sugar substitute
- Finish filling the pitcher with additional tap or bottled water.
- Refrigerate for two to three hours. Serve over ice with some of the fruit as garnish in each glass.
Notes
- 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
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
This post was originally published on May 29, 2012. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
When Pam and I went to that weekend cooking class at the Culinary Institute of America in San Antonio, the hotel where we stayed had beautiful decanters of watermelon agua fresca for their guests. It was lovely.
Thanks!
Our hotel in Quebec City had a different flavor each afternoon – cucumber, strawberry, watermelon – we really enjoyed it!
I would leave off the Splendid and use Stevia. Splendid is no healthy where Stevia is, for its a natural sweetner with zero calories. It does have a slight after taste at first, but after using it for awhile, its not noticable any longer.
I believe you’re referring to “Splenda”? You may certainly use any sweetener you like. Even sugar.
How refreshingly looking! Thanks. That’s a LOT of Splenda. We use Truvia which is completely natural, plus we’d switch the grapefruit with oranges since grapefruit interacts with our meds. I do appreciate you sharing this! Happy Summer.
Is it really necessary to add any sweetener??
All of the authentic agua fresca recipes I’ve seen add sweetener of some kind.
what can I use aside from splenda? thanks
You can use any sweetener that you like.
This looks so good! Must go pin this on Pinterest
Hi Lana!! I’ve had these in Mexico and they truly are refreshing – in those versions they mashed the fruit pulp and added water and sugar – but given how much water I drink, your version is much better! It really is such a pretty way to serve water… and tasty too!
My favorite one is cucumber, mint and lemon…. it’s just about time to start mixing some up here in So Cal although it’s not nearly as warm here … yet!
There are really endless combinations for this infused water. Only problem is that it’s almost too pretty to drink!
I would have never thought of this combination, I’m keen to try :)
Heather – the pink grapefruit really makes for a refreshing mixture. Orange is just as good, as is lime.
Lovely idea – I feel refreshed just looking at the picture
Mary x
Looks gorgeous and sounds so refreshing. How bad am I that I want to splash some vodka in there too? :)
Not a bad idea, Barb!
It sounds so delicate and a great way to get in those fluids! I also want to try fruit “shrubs”.
Thank you!
This looks perfect for summer. I usually drink water and put in a slice of lemon sometimes, this would be 10 times better!
It’s so much better than just plain water. You can use whatever combination of fruits you like and sweeten or not according to your taste.
This is so appealing to the eye that I must try it to see how it tastes! I had some cucumber water one time at a bloggers conference and it was surprisingly delicious!
I like the cucumber in it, too, Kathy. It adds a little something unexpected.
Lana,
This water looks so refreshing! I know what you mean by a mild winter….after 2 especially COLD winters for South Florida, it was interesting to see it not really show up at all this year. ;)
Thanks, Denise. It’s really good on a hot, humid day.