Waters Recipe

Filter water through a clean home filter or use commercially filtered water. Chill in refrigerator if desired.

Pour 4 cups of filtered still water into a pitcher or serving glass.

Add ice cubes if you want the water cold and serve immediately.

Chill the sparkling water bottle beforehand so it stays fizzy when mixed.

Roll the lemon and lime on the counter to release juices, then cut the lemon in half and the lime in half. Juice 1/2 lemon and 1/4 lime into a small bowl, removing seeds.

Place 4 thin citrus slices and 6 mint leaves into a pitcher or large glass.

Pour in 4 cups chilled sparkling water and stir gently to combine. Add the reserved lemon-lime juice for a subtle brightness.

Add ice cubes to chill if serving immediately. Garnish with an extra mint sprig or citrus wheel if desired.

Thinly slice half an English cucumber and lightly bruise the mint and basil leaves between your fingers to release oils.

In a pitcher, layer cucumber slices, bruised mint and basil leaves, and 3 lemon slices.

Pour 6 cups filtered still water over the ingredients, pressing gently with a spoon to submerge everything.

Refrigerate for at least 1 hour (up to 6 hours) to infuse. For strongest flavor, refrigerate overnight.

When ready to serve, stir gently, add ice if desired, and pour into glasses, making sure each glass gets some cucumber and herb pieces.

Hull and halve 6 strawberries. Thinly slice 1/2 orange. Rinse 1 cup blueberries.

Place the prepared strawberries, blueberries, orange slices and 1 rosemary sprig into a pitcher.

Pour 6 cups of filtered still water over the fruit and lightly muddle the mixture with a spoon once or twice to release some juices without breaking fruit into pieces.

Refrigerate for at least 30 minutes (best 2–4 hours) to allow the flavors to infuse. For stronger flavor, refrigerate up to 8 hours.

Stir before serving, add ice if desired, and pour into glasses so each guest gets some berries and a touch of rosemary.