Super Soakers: 8 Infused Water Recipes

Not crazy about the taste of water? Try these recipes!


So you’d like to swap sweetened drinks for water, but drinking the plain stuff is a bore? We turned to three experts for easy, delicious, infused water recipes—not juices, but fruit essence combos filled with nutrients, flavor, and nearly zero calories. Try these simple suggestions, using organic fruit and herbs:

Orange Basil Infused Water (pictured) from Amy Pogue of

“This is one of my faves,” says Pogue. “It’s easy to prepare and you get intense flavor fast.”

Approximately 32 oz. water (Pogue recommends this container)
2 orange slices
6 fresh basil leaves*

Pour purified water over the fruit and infuse at room temperature for a half an hour, then enjoy, or infuse in the refrigerator for up to two hours.

* “The leaves get brown spots really quickly,” says Pogue, “so if you are planning on serving this at a party, you may want to remove the basil before serving. The spots don’t affect flavor, just visual appeal.”

# # #

Infused Fruit Waters from Four Seasons Hotel Los Angeles at Beverly Hills (home of Clean Plates-approved Culina)

“We have been serving infused water in our spa since we began back in 2000,” says Director of Spa Derek Hofmann. “We’ve gone through many recipes, and below are some of the favorites!  In all the recipes, we include the whole herb or sliced fruit with fresh filtered water poured over the top, and add ice.”

Approximately 3 liters water (100 oz.)
For herbs: 3-4 sprigs, stems included
For lemon, lime, orange, cucumber: slice them in wheels and include 1-2 whole citrus, or about 1/2 a cucumber
For watermelon, cut four to five 5″ x 1.5″ chunks


  • Cucumber & Lemon
  • Watermelon & Mint
  • Orange & Bay leaf
  • Rosemary & Lime

# # #

Strawberry Lemon Infused Water from Amy Pogue of


“You absolutely must use lemons without the rinds,” says Pogue. “Lemon rinds are quite tart and they will overpower the sweetness of the strawberries.”

1 lemon with rind removed
5 strawberries

Slice the fruit and layer intermittently. Combine with purified water in an 80 oz. pitcher (Pogue recommends the Infused Water Pitcher) and let chill for 8 hours or more.

# # #

Josh Lefkowitz, creator of the Aqua Zinger, a 20-ounce, stainless steel water infuser, offers two of his favorite recipes. For extra “zing,” try mashing the fruit (the Zinger does that automatically):

Strawberry Kiwi Infused Water


Approximately 20 oz. water
3 strawberries
1 quartered kiwi

Infuse for 10 to 20 minutes before enjoying.


Baked Pear with Sage Water


For adventurous infusers, this is a perfect fall recipe.

Approximately 20 oz. water
2-3 slices pear
sprig of sage
honey to taste (optional; Clean Plates recommends raw honey)

Bake fruit, spices and honey (if desired) in an oven-safe dish for 25 minutes at 350°F; then add baked ingredients to cold water to infuse. Allow to chill in refrigerator for at least 20 minutes before enjoying.

# # #

Raspberry Mint Infused Water from Amy Pogue of


“Not only is this infused water delicious, but the water becomes slightly pink, which makes it an ideal drink to impress guests,” says Pogue. “When adding mint, try to keep the mint on the stalk, then remove before serving so that you do not have to battle leaves as you sip.”

Approximately 32 oz. water (Pogue recommends a 32 oz. Ball jar)
1-2 stems mint, leaves attached
5-7 fresh raspberries

Let chill overnight in the refrigerator.

Go on, make a splash.

Main photo courtesy of Amy Pogue

Get Fed by Clean Plates: Restaurants, Food News and Tips, and Recipes
More from Clean Plates

2 thoughts on “Super Soakers: 8 Infused Water Recipes

  1. Pingback: Nutrition Notes: Healthy Hydration | San Diego Food Bank | San Diego Charity

Leave a Reply

Your email address will not be published. Required fields are marked *