Vitamin Water Recipe

Wash and slice

Wash all fruit, cucumber, and mint thoroughly. Thinly slice the orange, lemon, cucumber, hull and halve the strawberries, and thinly slice the ginger. Remove any seeds from citrus slices.

Juice the orange and lemon to obtain the fresh orange juice and lemon juice quantities called for.

Combine base liquids

In a large pitcher (at least 2 liters), pour 6 cups filtered water and 1 cup unsweetened coconut water.

Add fruit, herbs and ginger

Add the sliced orange, lemon, cucumber, halved strawberries, sliced ginger, and mint leaves into the pitcher. Gently press the fruit with a wooden spoon or muddler 4–6 times to release juices and oils without pulverizing.

Stir in 1/4 cup fresh orange juice and 2 tablespoons fresh lemon juice to boost vitamin content and flavor.

Add 1 teaspoon honey or agave (more if you prefer sweeter). Stir until dissolved. If using vitamin C powder, add 500 mg and stir to dissolve fully. Add a pinch of sea salt to enhance electrolytes and flavor.

Cover the pitcher and refrigerate for at least 2 hours, ideally 4–8 hours, to allow flavors to infuse. For a quicker option, refrigerate 30–45 minutes and gently muddle again before serving.

When ready to serve, add ice cubes to individual glasses or to the pitcher. Taste and adjust sweetness or citrus by adding extra honey or lemon juice if desired.

Pour into glasses, straining slightly if you prefer less pulp and fewer solids. Garnish with a sprig of mint or a citrus wheel if desired.