Vitamin Water Recipe

Wash and slice

Thoroughly wash the lemon, lime, orange, cucumber, mint, and basil. Thinly slice the lemon, lime, orange, and cucumber into rounds or half-rounds so flavors infuse easily. Reserve 2–3 extra citrus slices for garnish.

Light muddle

In a large pitcher, add the mint leaves and optional basil leaves. Add the honey or agave and a pinch of sea salt. Gently muddle the herbs and sweetener with the back of a wooden spoon or a muddler for about 10–15 seconds—just enough to bruise the leaves and release aromatic oils, avoid shredding them.

Add the sliced lemon, lime, orange, cucumber, and the thinly sliced ginger (if using) to the pitcher with the muddled herbs.

Pour in the 6 cups of cold still water and the 2 tablespoons of fresh orange juice (if using). Stir gently to combine so the citrus and cucumber begin to infuse.

If using vitamin C powder or electrolyte mix, whisk it into a small amount (2–3 tbsp) of the water until fully dissolved, then pour into the pitcher and stir to incorporate.

Add the ice cubes to the pitcher (or add ice only to glasses to avoid diluting the whole batch). Cover and refrigerate for at least 30 minutes, ideally 1–2 hours, to allow flavors to meld. For stronger flavor, infuse up to 4 hours.

Stir the mixture once before serving. Pour into glasses over ice if desired. Garnish each glass with reserved citrus slices and a sprig of mint. Taste and adjust sweetness with more honey/agave or a pinch more salt if needed.

Store any leftover vitamin water in a sealed pitcher or bottle in the refrigerator for up to 48 hours. Remove solids after 24 hours to prevent bitterness.