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This rainbow infused water is refreshing, healthy, and much better tasting than unflavored water! Prep a big pitcher in less than 10 minutes.

glass pitcher on a counter with rainbow infused water

I never used to be a big water drinker, but ever since I started adding mint into my water bottle at work, I actually drink it.

My coworkers make fun of me for drinking a salad, but that’s ok.

Anything that makes my water taste more like I’m drinking it at a spa is good in my books.

close-up of orange slices, strawberries, blueberries, and mint

This vitamin water will have you more hydrated in no time!

close-up of pitcher of rainbow fruit infused water

How to make infused water

You just add…

  • Mint
  • Sliced lemon
  • Sliced orange
  • Blueberries
  • Sliced strawberries
  • Cucumber slices

Make a big pitcher of this, and you’ll have tasty, vitamin-packed water all day!

glass pitcher of rainbow fruit infused water

This obviously isn’t exactly a complex recipe, but I hope it gives you some ideas to make your water less boring! I do put suggested quantities in the recipe below, but I really don’t think you can go wrong when it comes to infused water.

Any fruits or herbs that you like the taste of can be used. Citrus fruits tend to flavor the water the fastest, and too much rind can make the water bitter after a while, so keep that in mind.

close-up of mint water infused with fruit in a glass pitcher

It’s not patio weather here yet, but I can see myself sipping this in the sunshine in the (hopefully near) future! 🙂

Hope you’ll try this healthy infused water recipe!

This rainbow infused water is refreshing, healthy, and much better tasting than unflavored water! Prep a big pitcher in less than 10 minutes.
5 from 1 vote

Rainbow Infused Water

Water infused with mint, strawberries, oranges, lemons, blueberries, and cucumber.
Prep: 10 minutes
Chill time: 3 hours
Total: 3 hours 10 minutes
Servings: 1 pitcher


  • 1 handful/small bunch of mint
  • 1 orange sliced
  • 1/2 lemon sliced
  • 6 large strawberries sliced
  • 1/2 cup blueberries
  • 1/4 English cucumber sliced
  • Chilled water (see note)


  • Prepare the fruit and cucumber. Make sure the mint doesn't have any soil left on it (this has happened to me before!). Optional: tear the mint for a stronger flavor and for it to infuse faster.
  • Add the fruits/veggies/herbs to a pitcher and cover with water. It's best to refrigerate it for a few hours before serving. Top it up with water as needed.


  • My pitcher comfortably fits 3 x 500 ml bottles of water (that's 1.5 litres which translates to 1.6 US quarts or 50 fluid ounces). Top up your pitcher with whatever quantity works. I prefer using bottled or filtered water for this recipe.
  • Regarding how long this will keep: I prefer to enjoy this on the day I make it as the fruit (especially the strawberries) can start to get a bit past its prime the longer you leave it. If you keep it in the fridge, you can definitely stretch it out to the next day, however. Certain infusions will last longer than others... it's a good idea to test and see what you're comfortable with. If you make smaller batches in enclosed containers, it'll keep for a few more days (but it's a good idea to remove the fruit after a day or two). Add a whole lemon if you prefer the water a little more tart.

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Hi! Iโ€™m Natasha.

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  1. 5 stars
    Out of all of the infused water recipes we have seen, this one seems to be the most extravagant! Rainbow Infused Water looks delicious and we will have to try it out! Thank you.

  2. I love fruit infused water! I’m not a big plain water drinker unfortunately, but I’ll take it with the fruit any day!