How to make infused water with herbs (or anything!) is an easy, inexpensive way to make water a little more enticing. It's also versatile as heck, whether you use herbs, citrus, cucumber, flower petals...
Learning how to make infused water with herbs or anything is exactly what you need if you’re hopelessly bored by sipping plain water all day. Simply toss whatever herbs, citrus, or spices you fancy into some water. Why spend half your paycheck on pricey infused waters when you can make them at home? Not only is it easy and less expensive than bottled infused water, you can custom create any concoction you can imagine. Let us know in a comment below which infused water flavors you find most lovely. Originally published August 31, 2016.–Renee Schettler Rossi
How To Vary Up Your Infused Water
Prepare to be wowed. Look below and you’ll find an array of fruits, vegetables, herbs, spices, and edible flowers that are perfect candidates for infused water. (Kindly note, the suggested amounts of infusing ingredients listed are for only one ingredient at a time. If you want to infuse water with more than a single ingredient at a time, that’s fine, just cut back a touch on the amount of each ingredient.) As you buy your ingredients, it’s best to steer clear of anything that’s been sprayed with pesticide or herbicides since the chemicals, too, will infuse your water. That means buy organic or ask your local farmer if he uses such chemicals.
Anise hyssop, apple mint, basil, calendula, chamomile, chives, dill, lemon balm, lemongrass, lemon verbena, marjoram, mint, oregano, parsley, peppermint, rosemary, sage (pineapple sage makes a wonderful herbal infusion), spearmint, and thyme (especially lemon thyme).
Bee balm, borage, carnations, dianthus, fennel fronds, hibiscus, hollyhock, honeysuckle flowers (avoid the poisonous berries), jasmine flowers, Johnny-jump-ups, lavender buds, lilac, nasturtiums, pansies, roses, scented geraniums, sunflowers, and violets.
Allspice berries, cardamom pods, whole cloves, crystallized ginger pieces, fennel seeds, juniper berries, star anise, and vanilla bean.
Fruit and Vegetable Infusions
Citrus peel (lemons, limes, grapefruits, oranges, tangerines, tangelos, etc.), cranberries, cucumber slices, fresh berries, fresh ginger slices, and melon cubes.
How To Make Infused Water With Herbs (Or Anything!) Recipe
- Quick Glance
- 5 M
- 8 H, 5 M
- Makes 1/2 gallon
- 2 cups fresh herbs or flowers for an herbal or floral infusion (see list above)
- 1/4 cup spices for a spice infusion (see list above)
- 1 cup fruits or vegetables for a fruit or vegetable infusion (see list above)
- 8 cups water
- 1. Place your choice of infusing ingredients in a large container with a lid. Top off with the water, secure the lid, and give the contents a good shake.
- 2. For intensely flavored infused water, place the container of water in full sun for 5 to 8 hours, depending on how robust a flavor you wish to achieve. The longer you let the ingredients steep, the more intense the flavor. (A glass container is ideal for doing a sun infusion, as the sun’s rays can best penetrate and warm such a vessel. Be warned that the water may take on some of the color of the infusing ingredient.) For mildly flavored infused water, place the container of water in the refrigerator for 5 to 8 hours, depending on how robust a flavor you wish to achieve. The longer you let the ingredients steep, the more intense the flavor.
- 3. If desired, you can strain the water, discarding the solids, although it’s not necessary. Place the infused water in the refrigerator and use within a couple days.
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