Summer Water Recipe

Wash and slice produce

Rinse the lemon, lime, orange, strawberries, cucumber, mint, and basil under cold water. Thinly slice the lemon, lime, and orange into rounds (discard seeds). Hull and slice the strawberries. Thinly slice the cucumber. Lightly bruise the mint and basil leaves by clapping them between your palms or gently muddling once to release aroma.

If using honey or agave, combine it with 1 tablespoon of warm water and stir until dissolved to make it easier to mix into cold water. If using granulated sugar, dissolve it in the warm water instead.

In a large pitcher (about 2 quarts / 2 liters), add the sliced lemon, lime, orange, strawberries, cucumber, and the bruised mint and basil leaves.

Pour in 8 cups of cold water over the fruit and herbs. Add the dissolved honey/agave (or dissolved sugar) and stir gently to combine so the flavor distributes without smashing the fruit.

Add 2 cups of ice to the pitcher to chill immediately, or refrigerate uncovered for at least 1 hour to allow flavors to infuse. For a stronger flavor, refrigerate 3–4 hours or overnight (up to 24 hours).

If you prefer a fizzy finish, just before serving pour in 1 cup of club soda or sparkling water and stir gently.

Fill individual glasses with additional ice if desired. Spoon some fruit and a few herb leaves into each glass, then pour the infused water from the pitcher. Garnish with a sprig of mint or a citrus wheel.

Taste and adjust: add more sweetener if you prefer sweeter, or a squeeze of lemon/lime for brighter acidity. Keep leftover infused water refrigerated and consume within 48 hours for best freshness; replace fruit after 24 hours if it becomes mushy.