Infused water recipes: 8 combinations for water with flavour
Infused water recipes are a simple way to liven up tap water with natural flavour – without any syrup or sugar. A few slices of cucumber, a sprig of mint or a handful of berries are enough to turn plain water into a drink you enjoy. In this article you will find popular combinations, quantities for one litre, notes on steeping time, hygiene and shelf life, and tips on taking your flavoured water with you in a bottle.
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What is infused water?
Infused water is water in which fruit, vegetables or herbs steep for a while. Aromas pass into the water, and the drink tastes lightly fruity or fresh but remains essentially water. Unlike a juice spritzer, nothing is pressed or mixed. The ingredients simply lie in the water and release their flavour.
It is important to have realistic expectations: infused water is a taste experience, not a miracle cure. According to the German consumer advice centre (Verbraucherzentrale), promises of special effects are not scientifically proven. How many vitamins or minerals pass from the fruit into the water has hardly been studied. The nicest effect is a very practical one: many people simply prefer drinking water with flavour.
Basic recipe: how to make infused water
- Wash the ingredients: Rinse fruit, vegetables and herbs thoroughly under running water. For citrus fruit that goes into the water with its peel, untreated fruit is a good choice.
- Cut into small pieces: Thin slices or small pieces release their aroma faster than large chunks. Gently bruise herbs between your hands.
- Top up with cold water: Put the ingredients in a carafe or a large jar and fill with about one litre of cold tap water.
- Steep in the fridge: Depending on the ingredients and your taste, about one to four hours. Citrus and herbs are quick, apples and ginger take longer.
- Strain or serve directly: For on the go, pour the water through a sieve into your bottle.
Infused water recipes for one litre
The following combinations are a good start. All quantities refer to about one litre of water and are meant as a guide – more ingredients mean more flavour.
| Recipe | Ingredients | Taste |
|---|---|---|
| Cucumber and mint | A third of a cucumber in slices, 3–4 sprigs of mint | Very fresh, hardly sweet |
| Lemon and ginger | 1 untreated lemon in slices, a thumb-sized piece of ginger in thin slices | Zesty with a slight heat |
| Strawberry and basil | 6–8 fresh strawberries quartered, 5–6 basil leaves | Fruity with a savoury note |
| Watermelon and mint | 2 handfuls of watermelon cubes, 2–3 sprigs of mint | Mild and summery |
| Apple and cinnamon | 1 apple in thin wedges, 1 cinnamon stick | Warm and spicy, good for autumn and winter |
| Orange and rosemary | 1 untreated orange in slices, 1 sprig of rosemary | Fruity with a tart herbal note |
| Blueberry and lemon | 1 handful of fresh blueberries lightly crushed, ½ lemon in slices | Subtly berry, slightly tart |
| Lime, cucumber and ginger | 1 lime in slices, a quarter of a cucumber, a few slices of ginger | Crisp and fresh |
Tips for your own combinations
- One fruit, one herb: This simple formula almost always works. Examples: peach and thyme, pear and sage, pineapple and mint.
- Think seasonally: Berries and melon in summer, apple and pear in autumn, citrus fruit and spices in winter. Seasonal fruit is usually more aromatic and cheaper.
- Do not forget vegetables: Besides cucumber, a few strips of pepper or a piece of celery also work for a savoury-fresh variation.
- Mind the citrus peel: Lemon, lime or orange with peel turns slightly bitter after a few hours. If you like it mild, take them out earlier.
- Add bubbles at the end: For a sparkling version, let the ingredients steep in still water and top up with sparkling water in the glass just before serving.
What does not work so well
Not every ingredient does well in water. Bananas and very ripe, soft fruit fall apart quickly and make the water cloudy. Very dominant herbs such as coriander or lovage quickly overpower everything else and are a matter of taste. And dried fruit with a sugar coating adds exactly the sweetness you actually wanted to avoid. If you do not like a combination, that is no problem: pour the batch away and try a different mix next time. Especially at the beginning, it is worth testing small amounts in a glass before you prepare a whole carafe.
Hygiene and shelf life
Cut fruit in water offers germs good conditions. The Verbraucherzentrale therefore recommends preparing infused water fresh, keeping it chilled and drinking it promptly. A few rules help:
- Always wash the ingredients thoroughly.
- Let it steep in the fridge, not at room temperature on the windowsill.
- Ideally drink it the same day and do not keep leftovers for days.
- According to the Verbraucherzentrale, frozen berries have repeatedly been linked to hepatitis A and noroviruses and should be heated before eating. So for your fruit water, it is better to use fresh berries.
- Clean the carafe and bottle with hot water and washing-up liquid before every new batch.
If the water turns cloudy, smells sour or the fruit gets mushy, pour it away.
Infused water on the go in a bottle
For the way to the office, to sport or to the lake, an insulated bottle is ideal because it keeps your flavoured water cool. According to the manufacturer, our IZY bottles keep drinks cold for up to 24 hours. The product description of the Van Gogh bottle even names infused water explicitly as a suitable drink.
- IZY Bottles Van Gogh Flowers thermos bottle – 500 ml: double-walled, rust-free stainless steel, taste-neutral, no condensation on the outside.
- IZY x Pip Studio “La Dolce Vita” thermos bottle – 500 ml: playful pattern, leak-proof screw cap, BPA-free.
With or without fruit in the bottle?
The easiest way is to let the infused water steep in a carafe at home and pour it strained into the bottle. Then there are no pieces getting stuck in the neck of the bottle, and cleaning is easier. If you want to take small pieces with you, make sure they fit through the opening and can be rinsed out again. With ice-cold water and a chilled bottle, the drink stays refreshing for a long time.
Cleaning the bottle after infused water
Fruit and herb residue should not dry on inside the bottle. Rinse it straight after finishing and clean it in the evening with warm water, a little mild washing-up liquid and a bottle brush. According to the manufacturer, our IZY bottles do not go in the dishwasher. Let the bottle and lid dry open.
How to keep your drinks cool for as long as possible on hot days is explained in the article Water bottle in summer. You will find all bottles in our IZY collection.
Related reading: Lemon water in a stainless steel bottle: acid, preparation and cleaning · Making your own iced tea: basic recipe, variations, less sugar · Drink more water: 10 tips that really work in everyday life
Conclusion
With a few fresh ingredients and a little time in the fridge, tap water becomes a drink with flavour. The infused water recipes in this article are a starting point – combine freely according to the season and your preferences. Wash all ingredients thoroughly, let the water steep chilled, drink it the same day and use fresh rather than frozen berries. On the go, a double-walled bottle keeps the water cool, ideally strained and rinsed straight after drinking.
Frequently asked questions
How long does infused water need to steep?
Depending on the ingredients, about one to four hours in the fridge. Citrus fruit and herbs release their aroma quickly, apples or ginger take longer.
How long does infused water keep?
It should be prepared fresh, kept chilled and drunk promptly, ideally on the same day.
Can I use frozen fruit?
For berries, the Verbraucherzentrale advises caution: frozen berries should be heated before eating. For water with fruit, it is better to use fresh produce.
How often can I top up the fruit?
A second infusion on the same day is possible but tastes much weaker. For hygiene reasons, you should then throw the ingredients away.
Can infused water go in a thermos bottle?
Yes, an insulated bottle keeps it cool. The easiest way is to fill it strained and rinse the bottle straight after drinking.
Personally written by Martin – founder of BeachAndSteam and sauna operator at Lake Kulkwitz for more than 18 years.