Infused Water: How to Measure Ingredients

Jan 28th
infused-water-recipes

One of the questions I am most frequently asked is how much fruit to use with a certain amount of water, especially if the container size is different from what is listed in the recipe.

My answer: use as much fruit as you would like and don’t worry too much about ratios. Making infused waters is liking making a vegetable stew; you are not going to ruin the stew if you an extra cup of peas, for instance. ┬áSo, use your best judgement and err on the side of adding more fruit rather than less fruit. While I’ve tried my hardest to post recipes that have been refined through many attempts, the ingredients and their ratios are by no means set in stone. I urge you to experiment! Find the flavors that your tastebuds crave.

That being said, here are a couple of things to watch out for:

Citrus rinds. If you love lemon as much as I do, you might be tempted to throw in some extra lemons into your infused water. Go for it! But, be sure to remove the rind. Citrus rinds produce bitter flavors, so the more rind-on lemons you add, the more your risk an unpalatable result.

Herb combinations. If you use too much of a strong herb, such as rosemary, it can single handedly ruin an infused water by overpowering it with flavor. Also, many herbs do not combine with certain fruits. For instance, basil or mint with strawberries creates an infused water that taste like strawberry leaves.

Sweet fruits. It’s hard to go wrong with adding too many sweet fruits such as strawberries or pineapple. The worst result will be that you need to add ice or additional water to make your infused water less potent.

Remember, we are “making soup” here and not baking, so don’t get too caught up in the details. Infused waters can take on many different flavors and potencies. The end goal is always your hydration and health.

Please let me know if you have any questions and happy sipping!

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