Fruit-infused Water Recipe

Wash and trim

Rinse all fruit, berries, herbs, and cucumber under cold running water. Pat dry with a clean towel.

Slice citrus

Thinly slice the half lemon, half lime, and quarter orange into rounds (about 1/8-inch thick). Remove any seeds you see.

Prepare berries

Hull and slice the 4 strawberries into halves or quarters depending on size. Leave blueberries whole.

Slice cucumber and bruise mint

Thinly slice the cucumber into rounds. Gently clap or bruise the mint sprigs between your palms to release aromatic oils.

Place the citrus slices, prepared strawberries, blueberries, and cucumber slices into a 1- to 2-quart pitcher.

Add the bruised mint sprigs, tucking some leaves into the liquid and leaving a few for garnish if desired.

If using sweetener, dissolve 1 teaspoon honey or agave in 2 tablespoons warm water, then add to the pitcher and stir to combine.

Pour 8 cups cold filtered water over the fruit, then add 1 cup ice cubes. Gently stir once to distribute ingredients.

Cover the pitcher and refrigerate for at least 1 hour. For a stronger flavor, refrigerate 3–4 hours or overnight. If serving immediately, let sit 10–15 minutes at room temperature to infuse.

Stir gently before serving. Pour infused water into glasses, using a spoon to hold back fruit if preferred. Add fresh ice and mint sprig garnish as desired.

Store any leftovers covered in the refrigerator for up to 48 hours for best flavor. After 48 hours the fruit may start to break down and flavors can become bitter.