So fruity and flavorful, this is a great drink for serving to people who are new to infused waters. A longer infusion time (up to 24 hours) adds incredible flavor and gives the water a pink tint.
Recipe for a 93-oz fruit infusion pitcher:
- 20 small grapes, halved
- 1 organic lime, peeled and sliced
- 2 organic strawberries, sliced
Place the fruit in an infusion pitcher core, lower it into a pitcher of water, and infuse for up to 8 hours at room temperature and up to 24 hours in the fridge. More detail below.
Cut the grapes in half so that they can release their flavor. Slice the strawberries into 1/4″ slices.
Peel the lime rind off of the lime by cutting the ends of the lime off, then guiding your knife around the edge of the lime to remove the peel.
Cut the lime into slices, then cut those slices in half.
It’s important to remove the lime peel for longer infusions because the peel will make your water very bitter. Don’t worry, cutting away the peel is easy and you will get better every time. If you accidentally cut too much off, simply squeeze the juice into your pitcher so that nothing is wasted.
Next, stack your ingredients into the pitcher core.
Do you see how the pitcher is already filled with water? If you lower your core into a pitcher already filled with water (instead of spraying water on the fruit in the core), the fruit will not release little floaters that make your water less visually appealing.
You can infuse this water for a long time – but only if you cut the peel off of the lime. After infusing for 24 hours, remove the fruit and enjoy the remaining water for up to 3 days.
Also, it’s okay to use green grapes. Purple grapes are sweeter than green grapes, but both are fine to use.