Waters Recipe

Citrus & Fruit Waters

1. 1

   Prepare Ingredients

   Wash all fruit and herbs thoroughly. Thinly slice the lemon, lime, orange, and cucumber into rounds. Hull and quarter the strawberries. Measure out blueberries, mint, and basil.

2. 2

   Light Muddle (optional)

   In a sturdy pitcher or jar, add the sliced citrus and cucumber. Add the strawberry quarters and blueberries. Using a wooden spoon or muddler, gently press the fruit and herbs 6–8 times to release juices and aromatics — do not pulverize. If using honey or agave, add now and stir to dissolve slightly into the fruit juices.

3. 3

   Combine with Water

   Pour 2 liters of filtered still water over the fruit and herbs in the pitcher. If you prefer a sparkling water, combine 1.5 liters filtered water with 500 ml chilled sparkling water instead. Stir gently to distribute fruit and herbs.

4. 4

   Infuse

   Cover the pitcher and refrigerate for at least 1 hour for a light infusion, or 4–8 hours (overnight) for a stronger flavor. For best flavor clarity, remove citrus rinds after 6–8 hours to prevent bitterness.

5. 5

   Serve

   Before serving, gently stir the infusion. Add ice cubes to the pitcher or to individual glasses. Pour infused water into glasses, making sure each glass gets some fruit and herbs if desired. Garnish with extra mint or basil leaves and a citrus wheel on the rim.

6. 6

   Storage

   Store any leftover infused water tightly covered in the refrigerator for up to 48 hours. After 48 hours the fruit will begin to break down and the flavor will degrade. For prolonged freshness, replace fruit and herbs before reusing the water.